Title: Fresh Corn Muffins
Categories: Diabetic Bread
Yield: 8 Muffins

1	c	Plain cornmeal
1/2	c	A-p flour
1	tb	+ 1 ts baking powder;
1	ts	Salt;
1	c	Fresh corn
1		Egg; slightly beaten
1/4	c	Vegetable oil;
1	c	Buttermilk;

Combine first 4 ingredients in medium mixing bowl. Add corn, egg, oil, and buttermilk, stirring well. Pour batter into 8 nonstick muffin cups. Bake at 475 degs for 20-25 mins or until brown.

From: Cookbook for Diabetics and their Families

Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1 fat

Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From JUNGLE.BOY via GEnie)

previous

next