Corn Muffins

1 Ratings
  • 5 1
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

EatingWell Test Kitchen
Source: Diabetic Living Magazine

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Recipe Summary

active:
12 mins
total:
25 mins
Servings:
12

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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

Serving Size:
1 muffin
Per Serving:
141 calories; protein 3.4g; carbohydrates 19.3g; dietary fiber 0.8g; sugars 5.3g; fat 5.7g; saturated fat 0.7g; cholesterol 31.4mg; vitamin a iu 86.7IU; folate 37.2mcg; calcium 102.3mg; iron 1mg; magnesium 15.6mg; potassium 76.5mg; sodium 244.3mg.
Exchanges:

1 starch, 1 fat
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