Sweet Corn Muffin Cupcakes (Lactose Free)


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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Sweet Corn Muffin Cupcakes (Lactose Free) calories by ingredient
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Introduction

This is THE best corn muffin mix. It even satifies the taste buds of people that don't like cornbread. It tastes more like a cake or in this case cupcakes. This is THE best corn muffin mix. It even satifies the taste buds of people that don't like cornbread. It tastes more like a cake or in this case cupcakes.
Number of Servings: 12

Ingredients

    1 box Jiffy Corn Muffin mix
    3 Tbsp Splenda
    3 Tbsp of Country Crock Plus Calcium and Vitamins
    1/4 c. FF Lactaid
    1/4 c. Egg Beaters

Directions

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.

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