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Sweet Corn Muffin Cupcakes (Lactose Free) takes 10 minutes to prepare.

Sweet Corn Muffin Cupcakes (Lactose Free) takes 15 minutes to cook.

Sweet Corn Muffin Cupcakes (Lactose Free) makes 12 servings.

The ingredients for Sweet Corn Muffin Cupcakes (Lactose Free) are:

1 box Jiffy Corn Muffin mix
3 Tbsp Splenda
3 Tbsp of Country Crock Plus Calcium and Vitamins
1/4 c. FF Lactaid
1/4 c. Egg Beaters

Here is how you make Sweet Corn Muffin Cupcakes (Lactose Free):

Prepare Jiffy Mix as instructed on box, using Lactaid and Egg Beaters. Add butter and sugar. Mix well. Pour batter into lined muffin pan. Place into a preheated oven on 325 degrees for 15 minutes or until slightly brown on top.Make 12 muffin cupcakes.**Note: Muffins will brown fast/burn if oven any higher temperature for that long or will not finish cooking if on a higher temperature for less time.Muffins may also peak but the peak will fall as it cools. This is a result of the sugar crystalizing. IT is still very delicious!Number of Servings: 12Recipe submitted by SparkPeople user ANGELA929B.

The nutritional information for Sweet Corn Muffin Cupcakes (Lactose Free) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 103.6

• Total Fat: 3.7 g
• Cholesterol: 0.1 mg
• Sodium: 203.1 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 0.0 g
• Protein: 1.8 g

The dietary needs meet for Sweet Corn Muffin Cupcakes (Lactose Free) is Lactose Free