I was in a definite “baking” mood today. At Sean’s request, I decided to give homemade corn muffins a try. I had one problem: we were out of milk & the milk we tried to buy at Shaw’s LITERALLY had YESTERDAY as a “sell by” date. Each bottle. This caused me to get creative & try to find a recipe that didn’t require milk.
I actually found a “healthier” recipe that called for fat-free yogurt – which I DO have – instead of milk. Sounded interesting. I gave it a try & (if I do say so myself) think the muffins came out well. They were really easy to make – here’s what you need to make them:
- 1 c. flour
- 1 c. cornmeal
- 1/4 c. sugar
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 c. fat free vanilla yogurt
- 2 eggs
- Pre-heat the over to 350 degrees
- Mix the flour, corn meal, sugar & salt in medium to large bowl
- In a separate bowl, mix the baking soda & yogurt
- Add the yogurt into the dry ingredients
- Beat the eggs and mix in with the other ingredients
- Grease muffin tins & add mixed ingredients into the tins
- Bake at 350 degrees for 18 – 20 minutes or until the muffins are light golden brown; to test to see if they’re done, insert a butter knife into the center of a muffin. If, once removed, the knife is clean, the muffins are done.
Yields: 10 muffins
Calories per muffin: 150
This recipe is courtesy of Skinny and the City. Nice alternative to 1,200 calorie (no joke) pieces at restaurants!!
Prep Time: 20 minutes
- 6 eggs
- 1½ cups sugar
- 1 lemon
- 3 (9.7 ounce) containers Tnuva Creamey Soft Cheese 5% (also called Norman’s)
- 3 tablespoons flour
- 3 tablespoons instant vanilla pudding (powder)
- Preheat oven to 325ºF degrees.
- Separate egg whites from egg yolks.
- In a bowl, beat egg whites with 1 cup of the sugar until stiff.
- Peel lemon and grate the peel so you have lemon zest.
- In a separate bowl, beat egg yolks, the other 1/2 cup of sugar, cheese, flour, pudding powder, the lemon zest, and the juice from that lemon until well blended.
- Add egg white mixture to the other mixture. Fold in with a spoon or by using a mixer until well blended.
- Pour batter into a round aluminum springform baking pan.
- Bake for 1 hour and 15 minutes or until the cake rises high and the top turns brown.
- Turn off the oven. Let the cake sit in it with the oven door open for 20 minutes.
- Take the cake out of the oven and let it cool for 2 hours.
- Refrigerate overnight to set. Serve cold.
Per serving (1 slice, 1/16 of cake): 165 calories, 3 g fat, .6 g sat fat, 22 g carbohydrate, 0 g fiber, 4 g protein, 93 mg sodium