HealthierLynn's Cornmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup wheat flour1 cup cornmeal3 Tbsp. Splenda3 tsp. baking powder1/2 tsp. salt1 c. milk, non-fat1/4 c. Egg Beaters4 Tbsp. Light Margarine, melted and cooled
Preheat oven to 425 degrees. Line a muffin pan with paper baking cups and set aside.
In a bowl, stir together wheat flour, cornmeal, Splenda, baking powder and salt; make a well in the center. In a two-cup glass measure, pour milk, egg beaters and melted butter; blend well. Pour liquid all at once into flour well (this method allows you to mix the batter with fewer strokes, avoiding overstirring). Making 12 to 15 circular strokes that scrape the bottom of the bowl, stir just until dry ingredients are moistened. Batter should be lumpy. Fill each muffin liner 2/3 full with batter.
Bake for 20-25 minutes or until tops are lightly browned. Remove muffins from pan immediately.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHIERLYNN.
In a bowl, stir together wheat flour, cornmeal, Splenda, baking powder and salt; make a well in the center. In a two-cup glass measure, pour milk, egg beaters and melted butter; blend well. Pour liquid all at once into flour well (this method allows you to mix the batter with fewer strokes, avoiding overstirring). Making 12 to 15 circular strokes that scrape the bottom of the bowl, stir just until dry ingredients are moistened. Batter should be lumpy. Fill each muffin liner 2/3 full with batter.
Bake for 20-25 minutes or until tops are lightly browned. Remove muffins from pan immediately.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user HEALTHIERLYNN.
Nutritional Info Amount Per Serving
- Calories: 114.4
- Total Fat: 2.4 g
- Cholesterol: 0.5 mg
- Sodium: 270.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
Member Reviews