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Sweet Corn Muffins

Categories: Comfort Foods, Low-fat, Quick to fix
Type: Breakfast

Rich buttermilk, dates, and butter make these sweet corn muffins a treat not to be missed.

Serves: 14 muffins


  • 1 cup whole wheat pastry flour or unbleached flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 cup plus 2 tablespoons nonfat or low-fat buttermilk
  • 1/4 cup plus 2 tablespoons molasses or honey
  • 1/4 cup reduced-fat margarine or light butter, melted
  • 2 egg whites, lightly beaten
  • 1/2 cup chopped dates

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  1. Place the flour, cornmeal, and baking powder in a large bowl, and stir to mix well. Set aside.
  2. Place the buttermilk, molasses or honey, margarine or butter, and egg whites in a small bowl, and stir to mix well. Add the buttermilk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the dates.
  3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill two-thirds full with the batter. Bake at 350°F for about 14 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
  4. Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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