Muffins ( diabetic corn )
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Corn meal; |
| 1 | cup | Flour; |
| 1 | tablespoon | Baking powder; |
| 1 | teaspoon | Salt |
| ¾ | cup | Milk; |
| 1 | tablespoon | Butter or margarine; melted |
Directions
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