Advertisement
Mini Corn Bread Muffins

Mini Cornbread Muffins

You can’t have a real Southern meal without fresh cornbread to accompany your main course. These miniature muffins are the perfect complement to a hearty home-cooked meal — serve them up straight out of the oven and your guests won’t know what hit 'em!
Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Directions

Yield:
9 servings

Serving size:
2 muffins

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.

Nutrition Information:

Calories: 160 calories, 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.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe