Cornmeal Muffins



1 dozen (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 124
Caloriesfromfat 0.0 %
Fat 4 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.6 g
Carbohydrate 18.2 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 262 mg
Calcium 0.0 mg


1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons
1 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.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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