Corn & Whole Wheat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
3/4 cup Cornmeal1/3 cup White Flour1/3 cup Whole Wheat Flour4 tsp Baking Powder1/4 cup Splenda1/4 tsp Salt1/4 cup Egg Beaters3/4 cup Buttermilk, Lowfat3 tbsp Melted Margarine (I Can’t Believe It’s Not Butter)
1. In a large bowl wisk flour, splenda, baking powder and salt; add cornmeal.
2. In a small bowl mix Egg Beaters, milk and melted margarine. Add to dry ingredients, stir only till moist.
3. Divide into 11 servings and bake in muffin pan (yes, just 11, it turns out right and makes the calories 82 each). Bake at 425 for 15 to 20 minutes.
Number of Servings: 11
Recipe submitted by SparkPeople user BAGHEERA47.
2. In a small bowl mix Egg Beaters, milk and melted margarine. Add to dry ingredients, stir only till moist.
3. Divide into 11 servings and bake in muffin pan (yes, just 11, it turns out right and makes the calories 82 each). Bake at 425 for 15 to 20 minutes.
Number of Servings: 11
Recipe submitted by SparkPeople user BAGHEERA47.
Nutritional Info Amount Per Serving
- Calories: 84.1
- Total Fat: 2.2 g
- Cholesterol: 0.7 mg
- Sodium: 291.5 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.2 g
- Protein: 2.9 g
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