- 1 cup stone ground cornmeal*
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 3 tablespoons cholesterol-free egg substitute
- 3 tablespoons canola oil
- 1 cup low-fat buttermilk
Heat oven to 375°F. Spray 2 mini-muffin tins with nonstick cooking spray.
Mix together cornmeal, flour, baking powder, baking soda, salt, and sugar in large mixing bowl.
Mix egg substitute, oil, and milk in medium bowl. Add to flour mixture; stir until just blended.
Spoon batter into mini-muffin tins. Bake 13 to 15 minutes or until lightly browned, and wooden pick inserted in center comes out clean.
*Note: Stone ground cornmeal makes muffins with a rustic, authentic taste, and is found in grocery stores and health food stores.
Note: Freeze extra muffins in well-sealed freezer bag.
Yield: 9 servings. Serving size: 2 muffins.
Nutrition Facts Per Serving:
Calories: 160, Carbohydrates: 23 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 420 mg, Fiber: 3 g
Exchanges per serving: 1 1/2 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.