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Sweet Cornmeal Muffins Recipe
Sweet Cornmeal Muffins Recipe photo by Taste of Home

Sweet Cornmeal Muffins Recipe

Publisher Photo
My husband, Axtell, was a fan of the cornmeal muffins from a restaurant we visited. I found a similar recipe and cut it down to serve two. These muffins are his favorite.—Marie Kramer, Kirkwood, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons sugar
  • 4 teaspoons canola oil
  • 1 egg, beaten or 1/4 cup egg substitute
  • 2 tablespoons milk
  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch salt

Nutritional Facts

One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Directions

  1. In a small bowl, combine the sugar, oil, egg, and milk. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened.
  2. Coat four muffin cups with cooking spray or use paper liners. Divide batter among muffin cups. Bake at 400° for 15-18 minutes or until lightly browned. Yield: 4 muffins.
Originally published as Sweet Cornmeal Muffins in Taste of Home June/July 1995, p16

Nutritional Facts

One muffin (prepared with egg substitute and fat-free milk) equals 153 calories, 6 g fat (0 saturated fat), trace cholesterol, 87 mg sodium, 20 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Sweet Cornmeal Muffins

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 11, 2014

Excellent and so simple and quick

MY REVIEW
Reviewed Feb. 19, 2012

A nice little muffin which is quick and easy and which would be easy to tweak the sweetness or the addition of a bit more milk.

MY REVIEW
Reviewed Jan. 18, 2010

Loved them! Yeah, another receipe for those who cook for two!

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