Corn Muffins

Corn Muffins

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From: Diabetic Living Magazine

Call on these hearty cornmeal muffins to help boost a soup, stew, chili, or salad into a filling meal.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 cup flour
  • ¾ cup cornmeal
  • ¼ cup sugar (see Tip)
  • 2½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 eggs, beaten
  • 1 cup fat-free milk
  • ¼ cup vegetable oil or melted butter

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat twelve 2½-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
  2. In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
  • Tip: If using a sugar substitute, choose from C&H® Light Sugar and Stevia Blend, Splenda® Sugar Blend for Baking, or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per Serving with Substitute: same as below, except 135 calories, 17 g carbohydrate (3 g sugars).

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 141 calories; 6 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 3 g protein; 37 mcg folate; 31 mg cholesterol; 5 g sugars; 87 IU vitamin A; 0 mg vitamin C; 102 mg calcium; 1 mg iron; 244 mg sodium; 77 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

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