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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 54.9
  • Total Fat: 0.6 g
  • Cholesterol: 9.3 mg
  • Sodium: 186.9 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.4 g

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

Submitted by: JDLANDER

Introduction

This is from the Duke University Book of Diet and Fitness p. 269. I normally don't share stuff from other sources, but I felt this to be to healthy and too good not share. I did change the directions a tid bit. It is a cross between a hearty muffin and cornbread. We ate it with chili, but it could be eaten by itself as well. The cinnamon and apple juice concentrate lend itself to the muffin version, but the cornmeal brings back a cornmeal taste. This is from the Duke University Book of Diet and Fitness p. 269. I normally don't share stuff from other sources, but I felt this to be to healthy and too good not share. I did change the directions a tid bit. It is a cross between a hearty muffin and cornbread. We ate it with chili, but it could be eaten by itself as well. The cinnamon and apple juice concentrate lend itself to the muffin version, but the cornmeal brings back a cornmeal taste.
Number of Servings: 24

Ingredients

    1 c. cornmeal
    1 c. whole wheat flour
    1 Tbsp. baking powder
    2 tsp. baking soda
    1/2 c. oat bran
    1/2 tsp. cinnamon
    1 c. grated carrot
    3/4 c. frozen apple juice concentrate
    3/4 c. skim milk
    3/4 c. evaporated skim milk
    1 egg

Directions

Mix dry ingredients. Beat carrots, apple juice concentrate, milks, and egg together. Add wet ingredients to dry and mix with swift, quick strokes. Fill greased muffin tins to 3/4 full. Bake 15-20 minutes at 375 or until a toothpick inserted in center comes out clean.

Number of Servings: 24

Recipe submitted by SparkPeople user JDLANDER.






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