Sweet corn muffins

Yield: 14 Muffins

Measure Ingredient
1¼ cup Whole wheat flour
1 cup Cornmeal, whole grain
1 tablespoon Baking powder
½ teaspoon Baking soda
1⅓ cup Lowfat buttermilk, (recipe specifies nonfat)
¼ cup Molasses, or sugarcane syrup, +
2 tablespoons Molasses, or sugarcane syrup
2 \N Egg whites
½ cup Dates, chopped

I know there was a request for lowfat cornbread muffins and granola bars.

Here are a couple of recipes I came across yesterday in "Secrets of Fat-Free Baking" by Sandra Woodruff, RD.

Combine the flour, cornmeal, baking powder, and baking soda, and stir to mix well. Add the buttermilk, molasses or sugarcane syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the dates.

Coat muffin cups with nonstick cooking spray, and fill ⅔ full with the batter. Bake at 350 for about 15 minutes, or just until a wooden tooghpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.

Amount Per Serving Calories 125, Calories from Fat 5, Percent Total Calories From: Fat 4%, Protein 12%, Carb. 84.

Posted to Digest eat-lf.v097.n019 by DaStanfill@... on Jan 19, 1997.

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