|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Corn Muffins |
|
Serves: 12 Print this RecipeServing size: 1 muffin Use some of the variations included below to create interesting corn muffins. (The variations do not significantly alter the nutrient exchange information.) 1 cup yellow cornmeal 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt (optional) 1 cup low-fat buttermilk 1 egg substitute equivalent 1 tablespoon canola oil 1. Preheat the oven to 425 degrees. Combine the cornmeal, baking soda, baking powder, and salt; mix thoroughly. Stir in buttermilk, egg, and oil; blend well. 2. Coat muffin pans with nonstick cooking spray. Spoon batter into muffin pans, filling the cups 2/3 full. Bake for 10 to 12 minutes or until tops are golden brown. Serve warm. Variations: add 1/2 cup cooked corn kernels, 1/2 cup finely diced green or red pepper, or 1/2 cup finely diced sauted onions to the batter. EXCHANGES Starch 1 NUTRITION FACTS Calories 164(Calories from Fat 14) Total Fat 2 grams Saturated Fat 0 grams Cholesterol 1 milligram Sodium 120 milligrams(w/o added salt 76 milligrams) Total Carbohydrate 10 grams Dietary Fiber 1 gram Sugars 1 gram Protein 2 grams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cranberry Orange Scones Homemade Seasoned Bread Crumbs Pineapple Muffins Sweet Potato and Zucchini Bread Banana Carrot Muffins Corn Muffins Date Nut Bread Irish Soda Bread Spoon Bread |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
