New England Mini Corn Cakes from Healthy Diabetic Recipes

New England Mini Corn Cakes Recipe

Recipe Ingredients:

1 1/3 cups yellow cornmeal
1 1/3 cups unbleached white flour
4 tsp baking powder
3 eggs, beaten
1 cup evaporated milk
2 tbsp honey
2 tbsp low-calorie margarine
3 tsp maple flavored extract

Recipe Instructions:

Preheat the oven to 400 degrees. Spray 24 muffin cups with non-stick cooking spray.

Combine all ingredients in a large bowl and mix until blended. Fill each muffin cup one third full with batter.

Bake for 13 minutes until lightly browned and a toothpick inserted into center of cake comes out clean. Each pancake is about 1/2 inch high.

This recipe yields 12 servings. Serving size: 2 cakes.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 163; Calories from Fat 23; Total Fat 3g; Saturated Fat 1g; Cholesterol 54mg; Sodium 177mg; Carbohydrates 29g; Dietary Fiber 1g; Sugars 5g; Protein 6g.

Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-15-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"

Servings: 12

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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