Fresh Corn Muffins
Yield: 8 muffins
1 c Plain cornmeal 1 c Fresh corn
1/2 c A-p flour 1 Egg; slightly beaten
1 tb + 1 ts baking powder; 1/4 c Vegetable oil;
1 ts Salt; 1 c Buttermilk;
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)
441 c Plain cornmeal 1 c Fresh corn
1/2 c A-p flour 1 Egg; slightly beaten
1 tb + 1 ts baking powder; 1/4 c Vegetable oil;
1 ts Salt; 1 c Buttermilk;
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)
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