Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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2 tablespoons sugar

4 teaspoons vegetable oil

1 egg beaten OR egg substitute equivalent

2 tablespoons milk

1/4 cup cornmeal

1/4 cup all-purpose flour

1/2 teaspoon baking powder

Pinch of salt

Instructions: In a bowl, combine sugar, oil, egg and milk; mix well. In another bowl, combine dry ingredients; stir in sugar mixture just until moistened. Pour into four muffin cups that have been lined with papers or coated with nonstick cooking spray. Bake at 400* for 15-18 minutes or until lightly browned. Yield: 4 muffins.

Staging:

Variations:

Background: Note: DIABETIC Exchanges: One muffin (prepared with egg substitute and skim milk) equals 1-1/2 starch, 1 fat; also, 153 calories, 87 mg sodium, trace cholesterol, 20 gm carbohydrate, 4 gm protein, 6 gm fat.

Serves: 1

Food Exchanges:

Milk: ONE MUFFIN

Fat: ONE MUFFIN