Dairy/Soy Free CornBread Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.1
- Total Fat: 5.4 g
- Cholesterol: 13.0 mg
- Sodium: 182.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.2 g
View full nutritional breakdown of Dairy/Soy Free CornBread Muffins calories by ingredient
Introduction
A dairy and soy free cornbread. Slightly sweet, very moist, and highly addictive with only 140 cals per serving! A dairy and soy free cornbread. Slightly sweet, very moist, and highly addictive with only 140 cals per serving!Number of Servings: 12
Ingredients
-
3/4 cup yellow cornmeal
1 1/4 cup milk (I use unsweetened almond)
1 cup flour
1.5 tsp baking powder
.5 tsp salt
1/3 cup sugar
1 med. egg, beaten
1/4 cup vegetable oil
Directions
1. Mix milk and cornmeal in large bowl. Allow to stand for 10 minutes.
2. Preheat oven to 400 degrees. Spray med-large muffin tin with Pam if not using non-stick.
3. Mix in remaining ingredients to the rice milk and cornmeal mixture until free of lumps.
4. Pour equal portions into muffin pan. You want the mix to fill the muffin cup about half way.
5. Bake for about 20-25 minutes or until the center of a muffin pops up after being tapped with your finger. (Careful its hot!)
Makes 12 servings of medium muffins.
2. Preheat oven to 400 degrees. Spray med-large muffin tin with Pam if not using non-stick.
3. Mix in remaining ingredients to the rice milk and cornmeal mixture until free of lumps.
4. Pour equal portions into muffin pan. You want the mix to fill the muffin cup about half way.
5. Bake for about 20-25 minutes or until the center of a muffin pops up after being tapped with your finger. (Careful its hot!)
Makes 12 servings of medium muffins.