One of the nice things about counting calories is that I allow myself to eat whatever I want to eat. The trick is that what I eat (and especially how much I eat) fits into my daily allowance of food calories. So considering that, I’m always trying to lighten up existing recipes. Sometimes this works successfully and I enjoy a new skinny recipe. Other times I have a not-so-tasty but now skinny food item. I am happy to announce that this recipe for Skinny Corn Muffins is tasty, low fat, and low calorie.For the recipes I enjoy and that are successfully converted to skinny, I will share them with you in order to help you comfortably enjoy foods that fit into your calories. And to help you with food tracking, you can be sure I’ll include the serving size and nutritional information.
I recently shared my Instant Pot Chili con Carne. This is a great go-to meal for a cold, winter night. But I knew I needed to feed my family corn muffins to go along with it. I mean, who wants chili without cornbread? So that is what motivated me to test this skinny corn muffin.
Skinny Corn Muffins Specifics
The original version of the recipe is Basic Corn Muffins and it comes from Allrecipes.com. It has 4.5 stars for over 1,000 reviewers. The original recipe had 154 calories and almost 6 grams of fat per muffin. My skinny version has 116 calories and 2.2 grams of fat per muffin. That’s about 25% less calories and 65% less fat. Not too bad!
The original recipe called for 1/3 cup of sugar. I lessened that to 1/4 cup but then added a tablespoon of honey to bring in a little bit more of the honey sweetness. Instead of 1/4 cup of canola oil, I only added a tablespoon and then substituted the remaining three tablespoons with unsweetened applesauce. The last change was to swap the milk with unsweetened almond milk.
This corn muffin was tasty and super easy to make. It took less than 10 minutes to prepare the recipe. It would be easy to add chopped jalapenos to the batter if you would like to add a little bit of heat. The muffins were slightly more dense than the original recipe and the color was pale, but that wouldn’t stop me from making these again.
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Skinny Corn Muffins Summary
This is a very simple recipe and very flexible. Start by preheating the oven to 400 degrees. I used a large mixing bowl and added all the dry ingredients, combining them together.
I beat an egg in a small ramekin and then added that and the remaining wet ingredients to the dry ingredients in the bowl and I used a fork to combine. Here is the biggest thing I learned when making this recipe- use a lot of cooking spray. Even if you use paper muffin liners, I still recommend you spray them. I used a cookie scoop and added a heaping portion of batter into each muffin tin. I cooked them for 18 minutes and then tested with a toothpick.
The nutritional analysis is listed below the recipe. If you make it, will please comment and let me know what you thought? Happy eating and don’t forget to track those calories!
Skinny Corn Muffins
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg beaten
- 1 tablespoon canola oil
- 3 tablespoons unsweetened applesauce
- 1 cup unsweetened almond milk
- 1 tablespoon honey
- Preheat oven to 400 degrees. Generously spray muffin pans with cooking spray or line with paper muffin liners (also spray with cooking spray).
- In a large bowl, mix cornmeal, flour, sugar, baking powder and salt. Add egg, oil, applesauce, almond milk, and honey. Mix until combined. Spoon batter into prepared muffin cups.
- Bake at 400 degrees for 15-20 minutes.