Corn Bread Muffins Recipe

Corn Bread Muffins Recipe photo by Taste of Home

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Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.

This recipe is:

Diabetic Friendly

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Corn Bread Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil

Directions

In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen.

Diabetic Exchanges: One muffin equals 1 starch, 1 fat; also, 118 calories, 264 mg sodium, 1 mg cholesterol 20 gm carbohydrate, 3 gm protein, 3 gm fat.

Originally published as Corn Bread Muffins in Taste of Home June/July 1997, p8