This savory muffin recipe is less sweet than most corn breads. The muffins are quick, easy, and make a great side dish for dinner and for Thanksgiving. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.

  • In a small bowl, whisk together buttermilk, egg product, canola oil, margarine, vanilla extract, and butter flavoring. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Don't overmix; batter should be slightly lumpy.

  • Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.


Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/4 cup granulated sugar.

Nutrition Facts

92 calories; 2.1 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 129 mg sodium. 72 mg potassium; 14.9 g carbohydrates; 0.8 g fiber; 1 g sugar; 2.9 g protein; 127 IU vitamin a iu; 32 mcg folate; 41 mg calcium; 1 mg iron; 15 mg magnesium;