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Buttermilk Cornbread Muffins

Source of Recipe

Ingrida - Diabetic Recipe Swap
WW Points
Exchanges
Yield: 12 muffins

1 c. yellow cornmeal
1 c. unbleached all purpose flour
2 t. baking powder
1 t. baking soda
2 eggs, beaten
3/4 c. low-fat buttermilk
1/4 c. honey
2 T. canola oil

In a large bowl, combine the cornmeal, flour, baking powder and soda. Combine the remaining ingredients and add slowly to the dry ingredients. Mix until blended.

Pour into non-stick muffin cups, making them about 2/3 full. Bake at 75� until golden about 20-25 min. Remove the muffins from the pan and cool completely.

One muffin equals: Calories: 142 (Cals From Fat: 32); Total Fat: 4g (Sat. Fat: 1g); Cholesterol: 36 mg; Sodium: 193 mg; Carbohydrate: 24 g; Dietary Fiber; 1 g; Protein: 4 g ++++ Exchanges: 1-1/2 Carbohydrate; 1/2 Fat ++++ WWP: 3.5