Quickie Corn Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 114.3
  • Total Fat: 1.6 g
  • Cholesterol: 0.4 mg
  • Sodium: 366.3 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Quickie Corn Muffins calories by ingredient
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Submitted by: TUESDAYS

Introduction

A low fat knock-off of Jiffy Corn Muffins without the added preservatives. Good served with soup or chili on a cold evening. A low fat knock-off of Jiffy Corn Muffins without the added preservatives. Good served with soup or chili on a cold evening.
Number of Servings: 12

Ingredients

    1 cup all purpose flour
    1 cup yellow corn meal
    6 Tbsp Splenda
    2 Tbsp baking powder
    1/2 tsp salt
    2 egg substitute
    2/3 cup skim milk
    1 tbsp vegetable oil

Directions

Preheat oven to 400F.
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk.
Combine above mixture with already blended eggs, milk and oil.

Fill muffin tins 1/2 full. Bake at 400 degrees for 15-20 mins. Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user TUESDAYS.





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