Elaine's Healthy Cornbread Muffins

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3.8 of 5 (13)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 104.9

Total Fat: 2.7 g
Cholesterol: 1.7 mg
Sodium: 198.9 mg
Total Carbs: 16.6 g
Dietary Fiber: 3.2 g
Protein: 5.2 g

View full nutritional breakdown of Elaine's Healthy Cornbread Muffins calories by ingredient

Introduction

For even more nutrition, look for "whole ground corn meal" or corn meal that had not been de-germinated. This recipe cuts the oil and doubles the fiber for a great-tasting muffin with 1/2 the calories of regular corn muffins. For even more nutrition, look for "whole ground corn meal" or corn meal that had not been de-germinated. This recipe cuts the oil and doubles the fiber for a great-tasting muffin with 1/2 the calories of regular corn muffins.

Number of Servings: 6

Ingredients

1/2 cup whole grain yellow corn meal

1/2 cup whole wheat flour

2 tablespoons Splenda

2 teaspoons baking powder

1/4 cup flaxseed meal

1/4 teaspoon salt (optional)

1/4 cup egg substitute (or egg whites)

1/2 cup milk

1/2 teaspoon liquid butter flavor extract

Directions

Preheat oven to 425 degrees F.

In one bowl combine the dry ingredients:
1/2 cup whole grain yellow corn meal
1/2 cup whole wheat flour
2 tablespoons Splenda
2 teaspoons baking powder
1/4 cup flaxseed meal
1/4 teaspoon salt (optional)

In a small bowl, combine the wet ingredients:
1/4 cup egg substitutes (egg white)
1/2 cup milk
1/2 teaspoon liquid butter flavor extract

Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil.

Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among 5 muffin compartments.

Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.

Number of Servings: 6

Recipe submitted by SparkPeople user OELAINEO.