I really love cornbread so these were a must-try. We all liked them, even Scott, who doesn’t like corn bread. They were good with “butter” (aka Smart Balance), but just as good plain too. I served them with the Pumpkin Chile Vichysoisse.
Adapted from Allrecipes.com
Makes 12 muffins
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, well beaten (or 1/2 cup Egg Beaters)
1 cup canned unsweetened pumpkin puree
1/2 cup packed dark brown sugar
1/4 cup canola oil (next time I make these, I’m going to try applesauce instead)
Preheat oven to 425 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Divide batter among prepared muffin tin cups.
Bake for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
One muffin has 119 calories, 4.7 grams of fat (only 0.3 of that saturated) and provides 2 grams of protein, 21% of your daily vitamin A, and 3.6% of your daily iron.