Serves: 12
Total Calories: 58
1. Preheat the oven to 425°F. 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 sautéed onions to the batter.
EXCHANGES
1 Starch
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 Corn Muffins recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.
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