Corn-Filled Mini-Muffins

Prep Time: 9 minutes
Cook Time: 13 minutes
Yield: 12 servings (serving size: 2 muffins)

Ingredients

• 1  (6.5-ounce) package corn muffin mix (such as Betty Crocker)
• 1/3  cup  fat-free milk
• 2  tablespoons  canola oil
• 2  egg whites
• 1  cup  frozen shoepeg white corn
• Butter-flavored cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine all ingredients except cooking spray in a medium bowl; stir just until combined. Spoon batter evenly into 24 miniature muffin cups coated with cooking spray. Bake at 400° for 11 minutes. Spray tops of muffins with cooking spray; bake an additional 2 minutes. Remove from oven; let stand in pan 2 minutes.

Nutritional Information

Calories:

102 (37% from fat)

Fat:

4g (sat 0.6g,mono 2g,poly 0.8g)

Protein:

2.2g

Carbohydrate:

13.8g

Fiber:

0.6g

Cholesterol:

4mg

Iron:

0.4mg

Sodium:

147mg

Calcium:

29mg