Corn Muffinsdiabetic, quickbreads 1/2 cup corn meal 1 cup flour 1 tablespoon baking powder 1 teaspoon salt 3/4 cup milk 1 tablespoon butter or margarine; melted Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 95 Source: Sugar Free...That's me by Judith Majors Brought to you and yours by Nancy O'Brion and her Meal-Master |
