Cornbread Minimuffins

Name: Cornbread Minimuffins Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 20
Ingredients: 3/4 cup cornmeal; 3/4 cup whole wheat flour; 1 tsp baking soda; 1/2 tsp baking soda; 1/4 tsp salt; 2 tbsp ground flax seed; 6 tbsp water; 1/4 cup soy milk; 2 tbsp xylosweet; 2 tbsp olive oil; 1/2 tsp vinegar; 1/4 cup onion minced; 3/4 cup frozen broccoli chopped

Minutes to Prepare: 10
Minutes to Cook: 12

Number of Servings: 20

Ingredients

3/4 cup cornmeal3/4 cup whole wheat flour1 tsp baking soda1/2 tsp baking soda1/4 tsp salt2 tbsp ground flax seed6 tbsp water1/4 cup soy milk2 tbsp xylosweet2 tbsp olive oil1/2 tsp vinegar1/4 cup onion minced3/4 cup frozen broccoli, chopped

Directions

Mix cornmeal, flour, baking powder and soda, and salt. Add all other ingredients and mix until just mixed. Put into 20 lighly oiled or sprayed muffin tins (I did not put this in the nutritional calculations bc everyone uses something different) Bake at 350 for 12 - 15 minutes. Cool 5 minutes and serve with soup or chili.

Serving Size: makes 20 mini muffins

Number of Servings: 20

Recipe submitted by SparkPeople user TINADOUS.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 52.9
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 59.7 mg
Total Carbs: 8.8 g
Dietary Fiber: 1.3 g
Protein: 1.3 g

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