Heartland Corn Muffins

Heartland Corn Muffins

Serves 12
*Freezes Well

1 cup (6 ounces) yellow cornmeal
1 cup all-purpose flour
1/4 cup Splenda granular
1 tablespoon baking powder
2 teaspoons dried onion flakes
1 teaspoon dried parsley flakes
1 cup (one 8-ounce can) cream-style corn
2/3 cup Kraft fat-free mayonnaise
1 egg or equivalent in egg substitute
2 tablespoons vegetable oil

Preheat oven to 400 degrees. Spray a 12-hole muffin pan with butter-flavored cooking spray. In a large bowl, combine cornmeal, flour, Splenda, baking powder, onion flakes, and parsley flakes. Add corn, mayonnaise, egg, and vegetable oil. Mix just to combine. Evenly spoon batter into prepared muffin pan. Bake for 10 to 20 minutes. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and serve at once or continue cooling on wire rack.

Each serving equals:
HE: 1 1/4 Bread, 1/2 Fat, 18 Optional Calories
135 Calories, 3gm Fat, 3gm Protein, 24gm Carbohydrate,
303mg Sodium, 73mg Calcium, 1gm Fiber
DIABETIC: 1 1/2 Starch/Carbohydrate, 1/2 Fat

"Corn... On & Off the Cob Cookbooklet, page 62."

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