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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 4.2 g
  • Cholesterol: 35.8 mg
  • Sodium: 300.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Corn Muffins Modified calories by ingredient
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Corn Muffins Modified

Submitted by: DYNAMICDEB53

Introduction

Found a good recipe in Better Homes and Garden Cookbook and made some modification. Found a good recipe in Better Homes and Garden Cookbook and made some modification.
Number of Servings: 12

Ingredients

    1 C flour
    3/4 C cornmeal
    3-4 Tblsp Splenda
    2 1/2 Tsp baking Powder
    3/4 Tsp salt
    2 eggs, beaten
    1 cup non-fat milk
    1/4 c Canola Harvest Margarine

Directions

Preheat oven to 400.
Mix together flour, cornmeal, sugar, baking powder and salt, set aside.
In a small bowl combine eggs, milk and melted margarine. Add egg mixture all at once to flour mixture. Stir until just moistenend. Spoon batter into 12, 2 1/2 in muffin pans which have been sprayed with Pam, filling cups 2/3 full.
Bake at 400 for 15 minutes or until light brown.
Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user DYNAMICDEB53.






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