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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.

  • 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(R) Light Sugar and Stevia Blend, Splenda(R) Sugar Blend for Baking, or Sun Crystals(R) Granulated Blend. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition per Serving with Substitute: same as below, except 135 calories, 17 g carbohydrate (3 g sugars).

Nutrition Facts

141 calories; 5.7 g total fat; 0.7 g saturated fat; 31 mg cholesterol; 244 mg sodium. 77 mg potassium; 19.3 g carbohydrates; 0.8 g fiber; 5 g sugar; 3.4 g protein; 87 IU vitamin a iu; 37 mcg folate; 102 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is my new go-to corn muffin recipe! I made these egg-free because we have an egg allergy in the family. (You could easily make them vegan by using this method and swapping the milk for soy milk or other nondairy milk). First I added 1 teaspoon of apple cider vinegar to the milk and let it sit for 5-10 min before mixing into liquids. That helps create a nice crumb texture without eggs. Then I replaced the two eggs with 1/2 cup of applesauce and used canola oil rather than butter. They came out great. Read More