Massachusetts Corn Muffins Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Honey,
2: Eggs, whole
3: Egg whites,
1 3/4 cup: Milk, skim
1/4 cup: Vegetable oil,
1/3 cup: Sugar,
2 T: Baking powder,
3 1/2 cup: Flour, all-purpose
1 cup: Yellow cornmeal,
1/4 t: Salt,
Nonstick veg cooking spray,
PER MUFFIN
155: Cals,
23 milligram: Chol,
Gm Dietary Fiber,
3 Gm: Fat,
104 milligram: Sodium,
Directions:
Preheat oven to 400F. In a large bowl, whisk together the honey, eggs, egg
whites, milk, and oil. Add the dry ingredients and mix with an electric
mixer at med-high speed for 2 minutes. Spray two muffin tins with cooking
spray or line with baking cups. Fill each cup 3/4 full. Bake at 400F for
about 15 minutes, or until tops are golden brown. Makes 24 muffins. Per
Muffin: 155 cals, 23mg chol, 1gm dietary fiber, 3gm fat, 104mg sodium
Source: The T-Factor Diet Book by Martin Katahn
Source from luhu.jp
whites, milk, and oil. Add the dry ingredients and mix with an electric
mixer at med-high speed for 2 minutes. Spray two muffin tins with cooking
spray or line with baking cups. Fill each cup 3/4 full. Bake at 400F for
about 15 minutes, or until tops are golden brown. Makes 24 muffins. Per
Muffin: 155 cals, 23mg chol, 1gm dietary fiber, 3gm fat, 104mg sodium
Source: The T-Factor Diet Book by Martin Katahn
Source from luhu.jp