Fresh Corn Muffins Recipe
Yield: 8 MuffinsRecipe by luhu.jp
Ingredients:
1 cup: Plain cornmeal,
1/2 cup: A-p flour,
1 tbsp: + 1 ts baking powder,
1 tsp: Salt,
1 cup: Fresh corn,
1: Egg, slightly beaten
1/4 cup: Vegetable oil,
1 cup: Buttermilk,
Directions:
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 OBrion and her Meal-Master (From
JUNGLE.BOY via GEnie)
Source from luhu.jp
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 OBrion and her Meal-Master (From
JUNGLE.BOY via GEnie)
Source from luhu.jp