Fresh corn muffins
8 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain cornmeal |
| ½ | cup | A-p flour |
| 1 | tablespoon | + 1 ts baking powder; |
| 1 | teaspoon | Salt; |
| 1 | cup | Fresh corn |
| 1 | Egg; slightly beaten | |
| ¼ | cup | Vegetable oil; |
| 1 | cup | Buttermilk; |
Directions
Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degs for 20-25 mins or until brown.
From: Cookbook for Diabetics and their Families Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1 fat
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From JUNGLE.BOY via GEnie)