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


Recipe Summary test

10 mins
30 mins


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

1 muffin
92 calories; protein 2.9g; carbohydrates 14.9g; dietary fiber 0.8g; sugars 1.2g; fat 2.1g; saturated fat 0.3g; cholesterol 0.7mg; vitamin a iu 127.3IU; vitamin c 0.2mg; folate 32.2mcg; calcium 41mg; iron 0.8mg; magnesium 14.6mg; potassium 71.9mg; sodium 129.3mg.