Sweet Cornmeal Muffins
Cooking for Two, pg 253 by Joanna Lund
Some people like their cornbread savory, even with veggies like corn and peppers mixed in. Others, like me on the day I created this recipe, enjoy celebrating the natural sweetness of this grain. With a dab of spreadable fruit, these are just right to satisfy the urge for "a little something."
3 tablespoons fat-free milk
1 egg, or equivalent in egg substitute
2 teaspoons vegetable oil
2 tablespoons Splenda Granular
2 tablespoons yellow cornmeal
3 tablespoons Bisquick Heart Smart Baking Mix
1/2 teaspoon baking powder
Preheat oven to 375 degrees. Spray 2 muffin wells with butter-flavored cooking spray or line with paper liners. In a medium bowl, combine milk, egg, vegetable oil, and Splenda. Add cornmeal, baking mix, and baking powder. Mix gently just to combine. Evenly spoon batter into prepared muffin wells. Bake for 14 to 18 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on a wire rack.
Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
Each serving equals:
HE: 1 bread, 1 fat, 1/2 protein 14 optional calories
160 calories, 8 gm fat, 5 gm protein, 17 gm carbohydrate, 275 mg sodium, 113 mg calcium, 1 gm fiber
Diabetic exchanges: 1 starch, 1 fat, 1/2 meat
Carb choices: 1