Sunny Cornmeal Muffins Recipe

Sunny Cornmeal Muffins Recipe photo by Taste of Home

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Most muffin recipes make such a big batch that I can't possibly eat them all before they go bad. So I was thrilled to find this recipe.—Lethea Weber, Newport, Arkansas

This recipe is:

Quick

Diabetic Friendly

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Sunny Cornmeal Muffins Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil

Directions

In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins.
Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.

Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.

Nutritional Facts 1 muffin (prepared with reduced-fat biscuit/baking mix, skim milk and egg substitute equivalent to 1 egg) equals 243 calories, 9 g fat (0 saturated fat), 1 mg cholesterol, 251 mg sodium, 33 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Originally published as Sunny Cornmeal Muffins in Taste of Home April/May 1996, p16