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Mini Corn Muffins
Ingredients:
1 /2 cup flour
1 /2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 /4 teaspoon salt
1 /4 cup egg substitute
1 /2 cup fat free evaporated milk
2 tablespoons olive oil
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick spray three-fourths full.
Bake at 400-degrees for 10 to 12 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool for five minutes before removing from pans to wire racks. Recipe makes 16 muffins.
Nutritional information per muffin: Calories: 58, Fat: 2g, Saturated fat: 0, Cholesterol: 0, Sodium: 82mg, Carbohydrate: 8g, Fiber: 0, Protein: 2g
Diabetic Exchange: 1 /2 Starch
1 /2 cup flour
1 /2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 /4 teaspoon salt
1 /4 cup egg substitute
1 /2 cup fat free evaporated milk
2 tablespoons olive oil
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick spray three-fourths full.
Bake at 400-degrees for 10 to 12 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool for five minutes before removing from pans to wire racks. Recipe makes 16 muffins.
Nutritional information per muffin: Calories: 58, Fat: 2g, Saturated fat: 0, Cholesterol: 0, Sodium: 82mg, Carbohydrate: 8g, Fiber: 0, Protein: 2g
Diabetic Exchange: 1 /2 Starch
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Replies
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Ingredients:
1 /2 cup flour
1 /2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 /4 teaspoon salt
1 /4 cup egg substitute
1 /2 cup fat free evaporated milk
2 tablespoons olive oil
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg substitute, milk and oil; stir just until moistened. Fill miniature muffin cups coated with nonstick spray three-fourths full.
Bake at 400-degrees for 10 to 12 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool for five minutes before removing from pans to wire racks. Recipe makes 16 muffins.
Nutritional information per muffin: Calories: 58, Fat: 2g, Saturated fat: 0, Cholesterol: 0, Sodium: 82mg, Carbohydrate: 8g, Fiber: 0, Protein: 2g
Diabetic Exchange: 1 /2 Starch0 -
I'm getting all kids of good recipes. Thanks JasiBella! :happy:0
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I am so making this tonight! Its like you read my mind, yesterday I bought cupcake cups & cornmeal, was looking for a good recipe! Thank-you!0
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You always submit the BEST recipes! :flowerforyou:0
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Very welcome and thank you Lynn:smooched:0
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I just made these and they are delicious! I made mine into cupcake size instead (9) and used egg whites instead. Great recipe! Thank-you!0
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You are very welcome:flowerforyou:0
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Tks for this recipe. I'm gonna try it in the future.:happy:0
This discussion has been closed.
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