Ingredients:
1/2 c. yellow corn meal
1 1/2 c. flour, pre-sifted
4 tsp. baking powder
1 tsp. salt
1 egg
Sugar substitute equal to 2 Tbsp. sugar
1 tsp. vanilla extract
1/4 c. corn oil
1/2 c. milk
1 can golden sweet corn
Directions:
Put all dry ingredients in a large bowl; mix well. Put egg in another bowl; beat with fork. Add sugar substitute, vanilla, corn oil and milk. Mix well. Pour canned corn with juice in with egg mixture; mix well. Pour all liquid ingredients into dry ingredients and stir until mixed by still lumpy. Fill 12 muffin tins 2/3 full. Bake at 425 degrees for 25 minutes. Each muffin contains 1 bread/starch exchange.
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