Corn Muffins

Corn muffins are the perfect side with chili.  I tried to lighten these up a little and they were still delicious.  Note: This made 1 ½ pans of mini muffins so feel free to cut this recipe in half.

Recipe adapted from Food Network

Ingredients:

3 cups all purpose flour

½ cup Truvia or 1 cup granulated sugar

1 cup cornmeal

2 tablespoons baking powder

1 ½ teaspoons salt

1 ½ cups fat free milk

1/3 cup applesauce

2 large eggs

Directions:

1. Preheat oven to 350.  Spray a muffin or mini muffin pan with nonstick baking spray.
2. Whisk dry ingredients in a large bowl.
3. Add milk, applesauce, and egg to a stand mixer and mix on medium to combine.
4. Gradually fold in the dry ingredients mixing on low.  Don’t overmix.  Use a spatula to scrape down the sides.
5. Use a medium cookie scooper to fill muffin pan.
6. Bake for 15-20 minutes until muffins are golden.
7. Let cool for at least 10 minutes before removing from pan.
8. Store in an air-tight container.
9. Enjoy with chili or another main dish.