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Corn Bread Muffins

Rated as 3.17 out of 5 Stars

"Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years."
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Ingredients

35 m servings
Original recipe yields 12 servings

Directions

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  1. In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Footnotes

  • Diabetic Exchanges: One muffin equals 1 starch, 1 fat; also, 118 calories, 264 mg sodium, 1 mg cholesterol 20 gm carbohydrate, 3 gm protein, 3 gm fat.

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe. I didn't have applesauce, so I added 2 more T oil and a handful of frozen corn. I have been searching for a good recipe to use with high fiber cornmeal (has the germ still on like ...

Most helpful critical review

I have to say this is about the worst recipe I have ever made or tasted for cornbread muffins. Very bland, and very hard and dense. I have never written a review but felt I had to come back s...

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I have to say this is about the worst recipe I have ever made or tasted for cornbread muffins. Very bland, and very hard and dense. I have never written a review but felt I had to come back s...

Very bland

Great recipe. I didn't have applesauce, so I added 2 more T oil and a handful of frozen corn. I have been searching for a good recipe to use with high fiber cornmeal (has the germ still on like ...

The second time I made these, I doubled it so I'd have enough to take to a party. I had several people ask for the recipe! They commented how they'd never had such moist cornbread. I included ...

Very good low fat corn muffins. My batter seemed too thin so I added about 1/4 cup whole wheat flour. Then ended up with 15 smallish muffins. Maybe I didn't need to add the extra flour.

I'm sorry, but the other reviews are right and these muffins have no taste. The texture is also too dry and mealy. They are ok with butter, and you need to eat them with something like stew or ...