Sweet Corn Muffin Cupcakes (Lactose Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box Jiffy Corn Muffin mix3 Tbsp Splenda3 Tbsp of Country Crock Plus Calcium and Vitamins1/4 c. FF Lactaid1/4 c. Egg Beaters
Prepare Jiffy Mix as instructed on box, using Lactaid and Egg Beaters. Add butter and sugar. Mix well.
Pour batter into lined muffin pan.
Place into a preheated oven on 325 degrees for 15 minutes or until slightly brown on top.
Make 12 muffin cupcakes.
**Note: Muffins will brown fast/burn if oven any higher temperature for that long or will not finish cooking if on a higher temperature for less time.
Muffins may also peak but the peak will fall as it cools. This is a result of the sugar crystalizing. IT is still very delicious!
Number of Servings: 12
Recipe submitted by SparkPeople user ANGELA929B.
Pour batter into lined muffin pan.
Place into a preheated oven on 325 degrees for 15 minutes or until slightly brown on top.
Make 12 muffin cupcakes.
**Note: Muffins will brown fast/burn if oven any higher temperature for that long or will not finish cooking if on a higher temperature for less time.
Muffins may also peak but the peak will fall as it cools. This is a result of the sugar crystalizing. IT is still very delicious!
Number of Servings: 12
Recipe submitted by SparkPeople user ANGELA929B.
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 3.7 g
- Cholesterol: 0.1 mg
- Sodium: 203.1 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 0.0 g
- Protein: 1.8 g
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