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11/20/08 12:12 P

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Maple Cornbread Muffins

1 cup (6oz) yellow cornmeal
6 Tbsp all-purpose flour
1/4 cup Sugar Twin or Sprinkle Sweet
1 tsp baking powder
1/2 tsp baking soda
1/4 cup ( 1 oz) chopped walnuts
2/3 cup Carnation Non-Fat Dry Milk Powder
1/2 cup water
1 egg or equivalent in egg substitute
1/2 cup Cary's Sugar Free Maple Syrup

Preheat oven to 424 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine cornmeal, flour, sugar substitute, baking powder,baking soda, and walnuts. In a small bowl combine, dry milk powder and water. Add egg and maple syrup. Mix well to combine. Stir milk mixture into cornmeal mixture. Spoon batter evenly into prepared muffin wells. Bake for 10 to 14 minutes or until 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 wire rack.

Hint: Fill unused wells with water. It protects the muffin tin and
ensures even baking.

HE: 1 1/4 Bread 1/4 Fat 1/4 Protein 1/4 Skim Milk 13 Optional Calories

143 Calories 3 gm Fat 5 gm protein 24 mg Carbohydrate 213 mg Sodium
11 mg Calcium 2 gm Fiber

Diabetic: 1 1/2 Starch 1/2 Fat

 current weight: 185.0 
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