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Recipes
Yield: 12 one muffin per serving
Recipes
Corn Muffins
| Nutrition Information | |
| Calories: | 188 |
| Total Fat: | 3.3g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 18mg |
| Sodium: | 53mg |
| Carbohydrates: | 39g |
| Dietary Fiber: | 0.6g |
| Sugars: | 8.3g |
| Protein: | 3.4g |
| Vitamin A: | 896iu (17%) |
| Vitamin C: | 8.5mg (14%) |
| Calcium: | 168mg (16%) |
| Iron: | 3.6mg (20%) |
1 cup lowfat buttermilk
1 egg
3 tablespoons melted trans-free margarine
1-1/2 cups cornmeal
3/4 cup flour
1/3 cup sugar
1/3 cup splenda
1 tablespoon baking powder
Preheat oven to 400 degrees. Line muffin pan with paper or lightly oil.
Mix all ingredients together in large bowl and divide into 12 muffins.
Bake 20-25 minutes or until muffins are firm in the center. Allow to cool briefly and then turn muffins out of pan. Store leftovers in refrigerator or freezer.
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