Sweet Corn Muffin Cupcakes (Lactose Free)
 Recipe){kind=link}
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
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
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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.
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.
Member Ratings For This Recipe
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