Diabetic Friendly CORN BREAD APPLESAUCE MUFFINS
"Diabetic Gourmet" Yield: 8 servings Source: The New American Heart Association Cookbook Book Info: http://diabeticgourmet.com/book_archive/details/95.shtml Print Version: http://diabeticgourmet.com/recipes/html/545.shtml INGREDIENTS - Vegetable oil spray - 1/2 cup all-purpose flour - 1/2 cup coarse yellow cornmeal - 1-1/2 teaspoons baking powder - 1/4 teaspoon salt - 1/2 cup fat-free milk - Egg substitute equivalent to 1 egg or 1 egg - 2 tablespoons honey - 2 tablespoons unsweetened applesauce DIRECTIONS Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray. Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well. Beat remaining ingredients in a small bowl. Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter. Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean. Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Sodium: 189 mg; Carbohydrates: 18 g; Fat: 1 g; Cholesterol: 0 mg Exchanges: 1 Bread/Starch Find great MUFFIN recipes at: "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
