Print Options

 
 
 Print
Sunny Cornmeal Muffins Recipe

Sunny Cornmeal Muffins Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

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

  • 1. 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.
  • 2. Bake at 400° for 15-18 minutes or until golden brown. Yield: 2 muffins.

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.