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Wednesday, April 7, 2010

Corn mmmmuffins!

I looove corn muffins. Confession... the first time I had corn muffins was less than two years ago! Our whole family spend the 4th of July weekend at my uncles cabin in Wisconsin and our 4th of July meal included amazing catered corn muffins... I haven't forgot about them since.

My mom can make a pretty mean corn muffin, but we've agreed they aren't as good as they could be (not as sweet as they should, they're often crumbly and the texture just isn't right). I have a Clean Eating recipe (from Tosca Reno's Eat Clean Cookbook) and I decided to try it. I didn't have much hope for this recipe as my taste for corn muffins probably wasn't the healthiest (I love healthy food and baking, but there are some staples that just aren't worth having healthy if the healthier versions don't taste good).

Alas... it worked!

These muffins tasted amazing. They were a perfect texture, held together well and were the perfect sweetness... and healthy!


Super Simple Corn Muffins
(from Tosca Reno's Eat Clean Cookbook)

Dry Ingredients:
1 1/3 cups whole-wheat flour (or Power Flour -> recipe in cookbook!)
1 1/3 cups cornmeal
1/3 cups skim milk powder
2 Tbsp Sucanat or rapadura sugar (I used Sucanat!)
2 tsp baking powder
2 tsp baking soda
1 tsp finely ground sea salt

Wet Ingredients:
1/2 cup unsweetened applesauce
2 cups skim milk soured with 2 Tbsp lemon juice
2 Tbsp coconut oil, canola oil, or melted butter (I used coconut oil)
4 egg whites, beaten

1. Preheat oven to 425 degrees F. Line a muffin tin with unbleached paper liners or coat each cup lightly with a spritz of Eat-Clean Cooking Spray (extra virgin olive oil in a spray bottle).
2. Mix dry ingredients in a large mixing bowl. Set aside.
3. Place wet ingredients in a medium-sized bowl and mix together well. (Notes: the coconut oil was hard to mix in, so I would suggest mixing that first before adding the rest of the wet ingredients).
4. Add wet to dry ingredients and mix just until dry ingredients are moistened. Do not over mix (My mix was very very liquidy, but the muffins turned out great, so who knows!).
5. Fill each muffin cup 2/3 full. Bake for 35 to 45 minutes or until just golden on top.

Makes: 12 muffins (I made 24 muffins... so the nutritional content would be 1/2 for my recipe! It also took me 20-25 minutes to bake because they were smaller)

Nutritional Value:
Calories: 196 (from Fat: 32)
Protein: 7g
Carbs: 37g
Total Fat: 4g
Saturate Fat: 2g
Trans. Fat: 0g
Fiber: 2g
Sodium: 386mg
Cholesterol: 1mg
Sugar: 6g

These are so wonderful... so I think you should all make some!

1 comment:

  1. carry Martens-BarnsApril 8, 2010 at 12:32 AM

    Alie you should somehow send this message to Carole in Minneapolis, as she first introduced you to cornmeal !!!