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SKYBOYSMOM Posts: 1,152
6/30/08 12:03 P

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Cornbread Muffins--Fresh From the Hearth{Healthy Exchanges}

1 cup Carnation Nonfat Dry Milk Powder
1 cup water
2 teaspoons white vinegar
1 cup (6 ounces) yellow cornmeal
3/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup pourable Sugar Twin
1/4 cup reduced-calorie margarine, melted
1 egg, slightly beaten or equivalent in egg substitute

Preheat oven to 375 degrees. Spray a 12-hole muffin pan with butter-flavored
cooking spray or line with paper liners. In a small bowl, combine dry milk powder,
water and vinegar. Set aside. In a large bowl, combine cornmeal, flour, baking
powder, baking soda, and Sugar Twin. Stir margarine and egg into milk mixture.
Mix just until combined. Fill prepared muffin wells about 2/3 full. Bake for 15 to
20 minutes or until lightly browned. Place muffin pan on a wire rack and let set
for 5 minutes. Remove muffins from pan and eat warm or continue cooling on wire
rack. Serves 12.
Note: These muffins freeze well.

Each muffin equals: HE: 1 Bread, 1/2 Fat, 1/4 Skim Milk, 7 Optional Calories;

106 Calories, 2 gm Fat, 4 gm Protein, 18 gm Carbohydrate, 169 mg. Sodium,
107 mg. Calcium, 1 gm Fiber

Diabetic: 1 Starch, 1/2 Fat

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