Cornbread Muffins
Per ServingCornbread Muffins |
||
|---|---|---|
| Makes: 10 | ||
| Serving Size: 1 muffin | ||
| Calories | 140 | |
| Fat | 4 | g |
| Saturated Fat | 0.6 | g |
| Carbohydrate | 22 | g |
| Fiber | 2 | g |
| Sugars | 2 | g |
| Cholesterol | 20 | mg |
| Sodium | 205 | mg |
| Potassium | 105 | mg |
| Protein | 4 | g |
| Phosphorus | 210 | mg |
| Choices: Carbohydrate 1.5, Fat 0.5 | ||
- Makes: 10
- Serving Size: 1 muffin
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
Ingredients
| Cooking spray | ||
| 1 | cup | yellow cornmeal |
| 1/2 | cup | all-purpose flour |
| 1/2 | cup | whole wheat flour |
| 2 | Tbsp. | sugar substitute* |
| 3 | tsp. | baking powder |
| 1/4 | tsp. | salt |
| 1 | cup | low-fat buttermilk or |
| 1 | cup | plain nonfat yogurt |
| 2 | Tbsp. | canola oil |
| 1 | egg | |
| 1 | egg white | |
| 1 | Tbsp. | grated fresh orange zest |
| *I used Splenda Granulated. |
Directions
- Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray; set aside.
- In a large bowl, mix the cornmeal, flours, sugar substitute, baking powder, and salt.
- In a medium bowl, using an electric mixer on low speed, combine the buttermilk, canola oil, egg, and egg white.
- Add the liquid mixture to the cornmeal mixture, and mix until just combined; do not overbeat. Fold in the orange zest.
- Divide the batter evenly among 10 muffin cups. Fill any empty muffin cups half full with water to prevent burning in the oven.
- Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick comes out clean when inserted in the center.
- Cool the muffins in the pan for 5 minutes. Run a knife around the muffins to loosen them. Invert the muffin tin to release the muffins. Cool them on a rack. Serve the muffins warm or at room temperature.
