Corn Muffins 

You probably love corn muffins, but not the loads of butter and sugar added to them. This 100% whole-grain muffin recipe has great substitutes that will keep the moisture you love without those ingredients that don’t love you back. We swap fresh, grated apple or pear for the butter. Plus, our raisin reduction replaces sugar for a healthier touch of sweetness. Using these tricks and whole grains, you’ll have a great burst of flavor in every bite that’s also nutritious and low in calories.

Nutritional Information: Calories (73), Sodium (214mg), Sugars (0.2g), Cholesterol (0mg), Saturated Fat (0.1g), Fiber (2.2g), Protein (2.6g), Carbohydrates (15g)
 

1 ¼ cups unsweetened almond milk

½ cup Raisin Reduction

2 tsp. apple cider vinegar

2 tsp. lemon zest, finely grated

1 ½ cups whole wheat flour

¾ cup cornmeal

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. kosher salt

1 cup apple*, unpeeled, coarsely grated

Preheat oven to 350°F. Line a muffin pan with paper or silicon cups or use a silicon pan.

In a large mixing bowl, whisk almond milk, Raisin Reduction, vinegar and lemon zest. Set aside.

In a separate bowl, mix together flour, cornmeal, baking powder, baking soda and salt. Set aside.

Add the grated apple to the almond milk mixture, then mix the dry ingredients in by hand until a batter forms.

Spoon the batter into the prepared muffin cups, filling them about three-quarters full.

Bake until a tester inserted into the muffins comes out clean, about 19 to 20 minutes.

Before removing muffins from the pan, let them cool for five minutes.

You can freeze these muffins for up to two months.

*Pears can be substituted for apples.