Corn Bread Muffins Gluten Free
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 106.8
- Total Fat: 2.4 g
- Cholesterol: 1.2 mg
- Sodium: 146.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.5 g
- Protein: 3.2 g
View full nutritional breakdown of Corn Bread Muffins Gluten Free calories by ingredient
Number of Servings: 12
Ingredients
-
1/4 cup of egg substitute
1 tablespoon of raw sugar or honey
2 cups of yellow cornmeal
1 1/2 cups of buttermilk (preferably fat-free)
1/2 teaspoon of kosher salt
1 teaspoon of baking powder
1/4 of a small onion finely grated
3 tablespoons of canola oil
Tips
For additional tips for the recipe check out my blog: http://www.apinchofluv.com/wordpress/2014/03/23/cornbread-muffins-gluten-free/
Directions
Preheat oven to 350.
Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.
Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.
Add butter milk and egg substitute .
Whisk until Incorporated however be careful not to overmix.
Fold in grated onion.
Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.
Bake for 18 to 20 minutes or until toothpick comes out clean.
Allow the muffins to cool in tin for one minute.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user NELLI013.
Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.
Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.
Add butter milk and egg substitute .
Whisk until Incorporated however be careful not to overmix.
Fold in grated onion.
Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.
Bake for 18 to 20 minutes or until toothpick comes out clean.
Allow the muffins to cool in tin for one minute.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user NELLI013.