Post by JJ Judkins on Sept 25, 2006 22:18:55 GMT -6
* Exported from MasterCook *
Diabetic-Cornmeal Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Diabetic
Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons -- ¥
1 " measures-like-sugar" calorie-free
sweetener
5 1/2 cups nonfat buttermilk
1/4 cup egg substitute
3 tablespoons vegetable oil
Cooking spray
Preheat oven to 425°.
Combine first 6 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and oil; add to dry ingredients,
stirring just until dry ingredients are moistened.
Spoon batter into 12 muffin cups coated with cooking spray, filling
three-fourths full. Bake at 425° for 14 minutes or until golden. Remove
muffins from pans immediately, and serve warm. Yield: 1 dozen (serving
size:
1 muffin).
Per Serving: Calories 124
Fat 4.0g (sat 0.7g) Protein 3.6g Carbohydrate 18.2g
Fiber 0.9g Cholesterol 1 mg Sodium 262mg
Exchanges: 1 Starch, 1 Fat
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 5g Fat (28.9%
calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 4mg
Cholesterol; 403mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES :
Recipe from JJ's Diabetic Recipes from the Internet cookbook compiled by JJ Judkins
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Diabetic-Cornmeal Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Diabetic
Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons -- ¥
1 " measures-like-sugar" calorie-free
sweetener
5 1/2 cups nonfat buttermilk
1/4 cup egg substitute
3 tablespoons vegetable oil
Cooking spray
Preheat oven to 425°.
Combine first 6 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and oil; add to dry ingredients,
stirring just until dry ingredients are moistened.
Spoon batter into 12 muffin cups coated with cooking spray, filling
three-fourths full. Bake at 425° for 14 minutes or until golden. Remove
muffins from pans immediately, and serve warm. Yield: 1 dozen (serving
size:
1 muffin).
Per Serving: Calories 124
Fat 4.0g (sat 0.7g) Protein 3.6g Carbohydrate 18.2g
Fiber 0.9g Cholesterol 1 mg Sodium 262mg
Exchanges: 1 Starch, 1 Fat
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 5g Fat (28.9%
calories from fat); 6g Protein; 23g Carbohydrate; 1g Dietary Fiber; 4mg
Cholesterol; 403mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES :
Recipe from JJ's Diabetic Recipes from the Internet cookbook compiled by JJ Judkins
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0