Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories | 201.4 | Total Fat | 5.3 g |
---|---|
Saturated Fat | 0.4 g |
Polyunsaturated Fat | 1.5 g |
Monounsaturated Fat | 2.7 g |
Cholesterol | 0.3 mg |
Sodium | 314.6 mg |
Potassium | 82.0 mg |
Total Carbohydrate | 34.4 g |
Dietary Fiber | 1.2 g |
Sugars | 11.9 g |
Protein | 4.2 g |
Vitamin A | 1.5 % | Vitamin B-12 | 5.5 % |
---|---|
Vitamin B-6 | 1.9 % |
Vitamin C | 0.4 % |
Vitamin D | 3.3 % |
Vitamin E | 4.9 % |
Calcium | 12.2 % |
Copper | 2.3 % |
Folate | 9.8 % |
Iron | 8.1 % |
Magnesium | 4.2 % |
Manganese | 8.9 % |
Niacin | 7.3 % |
Pantothenic Acid | 1.2 % |
Phosphorus | 6.5 % |
Riboflavin | 10.0 % |
Selenium | 11.3 % |
Thiamin | 12.3 % |
Zinc | 2.5 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories in Cornbread Muffins
Calories per Ingredient
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Cornbread Muffins
68 calories of Flour, white, (0.15 cup)
39 calories of Canola Oil, (0.02 cup)
38 calories of Granulated Sugar, (0.05 cup)
35 calories of Yellow Cornmeal, (0.08 cup)
11 calories of Milk substitutes, Lowfat Vanilla Soy Milk, (0.11 cup)
8 calories of Lucerne Plain Fat Free Yogurt, (0.50 oz)
1 calories of Vanilla Extract, (0.08 tsp)
1 calories of Baking Powder, (0.21 tsp)
0 calories of Salt, (0.08 tsp)
Calories per serving of Cornbread Muffins
68 calories of Flour, white, (0.15 cup)
39 calories of Canola Oil, (0.02 cup)
38 calories of Granulated Sugar, (0.05 cup)
35 calories of Yellow Cornmeal, (0.08 cup)
11 calories of Milk substitutes, Lowfat Vanilla Soy Milk, (0.11 cup)
8 calories of Lucerne Plain Fat Free Yogurt, (0.50 oz)
1 calories of Vanilla Extract, (0.08 tsp)
1 calories of Baking Powder, (0.21 tsp)
0 calories of Salt, (0.08 tsp)
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Nutrition & Calorie Comments
ENGLTEACH
(7/17/11)
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KDCLEWIEN1
(9/26/10)
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DRAE2409
(7/31/10)
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VLDUNCAN
(1/27/10)
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BIBLECHICK
(4/20/09)
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(Remember when baking with Splenda it is recommended for every cup used to add 1/2 cup of non fat dry milk and a teaspoon of baking soda).
TLORDAGAMA
(1/3/09)
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MJYK2014
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OUTOFIDEAS
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IWORKING
(12/29/07)
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