Corn Muffins
Try this Corn Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 3/4 c cornmeal
- 1/2 ts baking soda
- 1/3 c maple syrup or honey
- 2 egg whites; (i use country
- 3/4 c milk; (i use skim powdered
- 1/4 c yoghurt; (ff of course)
- 2 c corn; (i use one 440g can of
- 1 c wholewheat flour; (i use
- Carbohydrate 73.1895217919234 g
- Cholesterol 0 mg
- Fat 0.681483750124977 g
- Fiber 1.1925 g
- Protein 2.16140625 g
- Saturated Fat 0.0844474500224958 g
- Serving Size 1 1 Serving (106g)
- Sodium 638.019675005624 mg
- Sugar 71.9970217919234 g
- Trans Fat 0.153534375 g
- Calories 303 calories
Whisk the first 5 (wet) ingredients together, add the sifted dry ingredients. Mix together (dont mix it too much), place into muffin tins, bake at 450F for 15 minutes. Posted to fatfree digest by "Richard M. Swanson" <sharpy@sedona.net> on Aug 10, 1999,
