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    Buttermilk Cornbread Muffins

    Source of Recipe

    Ingrida - Diabetic Recipe Swap
    WW Points
    Exchanges
    Yield: 12 muffins

    1 c. yellow cornmeal
    1 c. unbleached all purpose flour
    2 t. baking powder
    1 t. baking soda
    2 eggs, beaten
    3/4 c. low-fat buttermilk
    1/4 c. honey
    2 T. canola oil

    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 2/3 full. Bake at 75º until golden about 20-25 min. Remove the muffins from the pan and cool completely.

    One muffin equals: Calories: 142 (Cals From Fat: 32); Total Fat: 4g (Sat. Fat: 1g); Cholesterol: 36 mg; Sodium: 193 mg; Carbohydrate: 24 g; Dietary Fiber; 1 g; Protein: 4 g ++++ Exchanges: 1-1/2 Carbohydrate; 1/2 Fat ++++ WWP: 3.5

 

 

 


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