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Sweet Cornmeal Muffins

 Sweet Cornmeal Muffins
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
4 ServingsPrep/Total Time: 25 min.

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 King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon baking powder
  • Pinch salt

Directions

  • In a small bowl, combine the sugar, oil, egg, and milk. In another
  • bowl, combine dry ingredients; stir in sugar mixture just until
  • moistened.
  • 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.
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.