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    Mini Corn Muffins


    Source of Recipe


    ma
    Mini Corn Muffins
    1/2 cup all-purpose flour

    1/2 cup cornmeal

    1 tablespoon sugar

    2 teaspoons baking powder

    1/4 teaspoon salt

    1/4 cup egg substitute

    1/2 cup fat-free evaporated milk

    2 tablespoons canola oil

    In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.

    Add egg substitute, milk and oil; stir just until moistened.

    Fill miniature muffin cups coated with nonstick cooking spray three-fourths full.

    Bake at 400° for 10-12 minutes or until a toothpick comes out clean.

    Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.

    Nutrition Facts: One muffin equals 58 calories, 2 g fat (0 saturated fat),

    0 cholesterol, 82 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchange:


 

 

 

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