Cranberry Corn Muffins Recipe
Yield: 12 Sweet onesRecipe by luhu.jp
Ingredients:
1 cup: Yellow cornbread,
1/2 cup: Unbleached a-p flour,
1/2 cup: Whole wheat flour,
4 tsp: Baking powder,
1 cup: Skim milk,
1: Egg, beaten
1 cup: Skim milk,
1/4 cup: Walnut oil,
1 cup: Fresh cranberries,
Directions:
Preheat oven to 400 degrees. Coat a 12-cup muffin pan with non-stick
cooking spray. In a medium-size bowl, combine cornmeal, flours and
baking powder. In another bowl, mix milk, egg and oil; stir into dry
ingredients. Fold in cranberries. Spoon batter into muffin cups (2/3
full). Bake 15 to 20 minutes, until golden-brown. Food Exchanges per
serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO:
23mg; CAR: 20g; PRO: 3g; SOD: 121mg; FAT: 6g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy
OBrion and her Meal-Master.
Source from luhu.jp
cooking spray. In a medium-size bowl, combine cornmeal, flours and
baking powder. In another bowl, mix milk, egg and oil; stir into dry
ingredients. Fold in cranberries. Spoon batter into muffin cups (2/3
full). Bake 15 to 20 minutes, until golden-brown. Food Exchanges per
serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO:
23mg; CAR: 20g; PRO: 3g; SOD: 121mg; FAT: 6g; Source: Light & Easy
Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy
OBrion and her Meal-Master.
Source from luhu.jp