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.

Diabetic Living Magazine
Source: 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; protein 2.9g 6% DV; carbohydrates 14.9g 5% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 1.2g; fat 2.1g 3% DV; saturated fat 0.3g 2% DV; cholesterol 0.7mg; vitamin a iu 127.3IU 3% DV; vitamin c 0.2mg; folate 32.2mcg 8% DV; calcium 41mg 4% DV; iron 0.8mg 5% DV; magnesium 14.6mg 5% DV; potassium 71.9mg 2% DV; sodium 129.3mg 5% DV.