Food.Com Cornmeal Muffins - Tweaked
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 110.1
- Total Fat: 2.6 g
- Cholesterol: 31.0 mg
- Sodium: 369.0 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.1 g
- Protein: 3.5 g
View full nutritional breakdown of Food.Com Cornmeal Muffins - Tweaked calories by ingredient
Number of Servings: 12
Ingredients
-
1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tbsp sugar (tweak #1 - original recipe calls for 1/4c)
2 eggs
1 cup unsweetened Silk True Almond (tweak #2 - original recipe called for low-fat buttermilk and I didn't have any)
1/4 cup nonfat greek yogurt
1 tbsp olive oil
Tips
You can make low-fat buttermilk by putting 1 tbsp of white vinegar in a one-cup measuring cup and filling the remainder with skim milk. This is what I wanted to do but couldn't. So I sub'd out the almond milk.
Directions
Directions:
Preheat oven to 400°F Grease a 12 cup muffin tin.
Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
Turn out to cool on a wire rack.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user SLKASHUBA.
Preheat oven to 400°F Grease a 12 cup muffin tin.
Whisk together cornmeal, flour, baking soda, baking powder, salt and sugar in a large bowl. Whisk together eggs, buttermilk, yogurt and oil. Pour buttermilk mixture into cornmeal mixture and stir until just combined. Fill each muffin cup 2/3 full with batter.
Bake for 15-18 minutes, until tester just comes out clean. Do not overbake!
Turn out to cool on a wire rack.
Serving Size: 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user SLKASHUBA.