Email to Filus1217      

Muf: The Best Corn Muffins

Source of Recipe

.
The Best Corn Muffins

everydaydiabeticrecipes.com
Yields: 12 muffins - Serving Size: 1 muffin

When it comes to light, fluffy, and easy corn muffins, there's nothing better than our recipe for The Best Corn Muffins. These low-carb muffins are great as-is, or smeared with just a bit of your favorite topping!

What You'll Need:
• 1/3 cup yellow cornmeal
• 1/3 cup almond flour
• 1/4 cup all-purpose flour
• 3 tablespoons Splenda brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup skim milk
• 2 teaspoons lemon juice
• 1 egg
• 1/3 cup canola oil

What To Do:
1. Preheat oven to 325 degrees F. Coat a 12 cup muffin tin with cooking spray and lightly flour.

2. In a large bowl, combine cornmeal, almond flour, flour, brown sugar, baking soda, and salt; mix well.

3. In a medium bowl, whisk the egg and oil together. Add the milk and lemon juice, mix well. Add the wet ingredients into the dry ingredients and stir until everything is moist.

4. Pour about 1/4-cup of batter into each cup, so it's about halfway full. Bake for 15 to 18 minutes, or until tooth inserted into center comes out clean. Let cool 5 minutes, then remove to a platter. Serve warm.

One muffin equals: Calories 110 (Calories from Fat 75); Total Fat 8.3g (Saturated Fat 0.7g, Trans Fat 0.0g); Protein 2.2g; Cholesterol 16mg; Sodium 113mg; Total Carbohydrates 6.6g; Dietary Fiber 1.0g; Sugars 0.7g