Buttermilk Cornbread Muffins from Healthy Diabetic Recipes

Buttermilk Cornbread Muffins Recipe

Recipe Ingredients:

1 cup yellow cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 eggs, beaten
3/4 cup low-fat buttermilk
1/4 cup honey
2 tbsp canola oil

Recipe Instructions:

Preheat the oven to 375 degrees. In a large bowl, combine the cornmeal, flour, baking powder and soda.

Combine the remaining ingredients and add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.

Bake until golden about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

This recipe yields 12 muffins. Serving size: 1 muffin.

Exchanges Per Serving: 1 1/2 Carbohydrates, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories: 142; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 36mg; Sodium 193mg; Carbohydrates 24g; Dietary Fiber 1g; Sugars 7g; Protein 4g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 12

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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