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The Recipe Instructions |
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Ingredients
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 eggs, beaten
3/4 cup low-fat buttermilk
1/4 cup honey
2 tbsp canola oil
Directions
Preheat the oven to 375 degrees. 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
two-thirds full.
Bake until golden about 20 to 25 minutes. Remove the muffins from the pan
and cool completely.
This recipe yields 12 muffins. Serving size: 1 muffin.
Exchanges Per Serving: 1 1/2 Carbohydrates, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories: 142; Calories from Fat 32; Total Fat 4g;
Saturated Fat 1g; Cholesterol 36mg; Sodium 193mg; Carbohydrates 24g;
Dietary Fiber 1g; Sugars 7g; Protein 4g.
Source:
"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"
S(Formatted for MC6):
"08-16-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
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Per Serving (excluding unknown items): 95 Calories; 3g Fat (29.8% calories
from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS, LN
Preparation Time: 0:00
Servings: 12
Diet Buttermilk Cornbread Muffins Recipe brought to you by Diet Recipes To-Go
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