Mini Corn Muffins
Source of Recipe
ma
Mini Corn Muffins
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt.
Add egg substitute, milk and oil; stir just until moistened.
Fill miniature muffin cups coated with nonstick cooking spray three-fourths full.
Bake at 400� for 10-12 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Yield: 16 muffins.
Nutrition Facts: One muffin equals 58 calories, 2 g fat (0 saturated fat),
0 cholesterol, 82 mg sodium, 8 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchange:
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