This was a nice addition to our stew. I doubled the recipe because this only makes 4 muffins. One great tip, to avoid the wrapper sticking to your muffin, lightly spray the paper cups with cooking spray.
4 Servings
Prep/Total Time: 25 min.
Ingredients:
2 tablespoons sugar
4 teaspoons canola oil
1 egg, beaten or 1/4 cup egg substitute
2 tablespoons milk
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt
Directions:
In a small bowl, combine the sugar, oil, egg, and milk. In another
bowl, combine dry ingredients; stir in sugar mixture just until
moistened.
Coat four muffin cups with cooking spray or use paper liners. Divide
batter among muffin cups. Bake at 400° for 15-18 minutes or
until lightly browned.
Yield: 4 muffins.
Nutrition Facts: One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Taste of Home's Diabetic Cookbook
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