Muffins ( diabetic corn )

Yield: 12 Servings

Measure Ingredient
½ cup Corn meal;
1 cup Flour;
1 tablespoon Baking powder;
1 teaspoon Salt
¾ cup Milk;
1 tablespoon Butter or margarine; melted

Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops.

Food Exchanges: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 95 Source: Sugar Free...That's me by Judith Majors Brought to you and yours by Nancy O'Brion and her Meal-Master

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