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12 servings
Prep Time:
5 mins
Cook Time:
25 mins
Meal Types:
Side Dishes
Breads & Baked Products
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Double Corn Cake Muffins

Like my grandmother's sweet cornbread with less sugar, a hint of corn niblets and half the fat.



  1. Preheat oven to 350 °F (175 °C). Grease 12-cup muffin tin with nonstick spray.
  2. Stir together whole wheat flour, all purpose flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl.
  3. Add cream style corn, eggs, applesauce, and milk to the flour mixture and stir until just blended.
  4. Fill muffin tins full of batter (to the top, but not overflowing).
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25-30 minutes.
  6. Cool in the pans for 10 minutes before removing to cool completely on a wire rack or serve warm.
  7. Note: try turbinado or brown sugar in place of granulated sugar for more molasses flavor. These muffins go well with any vegetarian chili or meat stew. Be creative...split a muffin, top with shredded BBQ and serve with a green salad for a complete meal.
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Nutrition summary:

There are 191 calories in 1 serving of Double Corn Cake Muffins.
Calorie break-down: 14% fat, 75% carbs, 12% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 27
Calories 191
% Daily Values*
Total Fat 3.02g 5%
  Saturated Fat 1.236g 6%
  Polyunsaturated Fat 0.119g  
  Monounsaturated Fat 0.532g  
Cholesterol 37mg 12%
Sodium 424mg 18%
Potassium 149mg  
Total Carbohydrate 36.82g 12%
  Dietary Fiber 2g 8%
  Sugars 12.37g  
Protein 5.78g  
Vitamin A 34% Vitamin C 40%
Calcium 135% Iron 52%
of RDI*
(191 calories)
10% of RDI
Calorie Breakdown:
Carbohydrate (74%)
Fat (14%)
Protein (12%)
* Based on a RDI of 2000 calories