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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

12 mins
25 mins
Nutrition Profile:


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; 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.

Reviews (1)

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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