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Corn Bread Muffins Recipe
Corn Bread Muffins Recipe photo by Taste of Home

Corn Bread Muffins Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/2 cup King Arthur Unbleached 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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Corn Bread Muffins in Taste of Home June/July 1997, p8

Nutritional Facts

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.

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