Wednesday, May 6, 2009

Basic Corn Muffins

WARNING: This is not necessarily a weight loss surgery friendly recipe. I do use it though when I am absolutely craving corn bread. I never eat more than 1/2 a muffin though. Usually, just 1/4. The stats aren't too bad though and can be worked into your plan. They are also very delicious.

1 cup self-rising cornmeal
1 cup self-rising flour
1/3 cup sugar (optional)
1 cup lowfat milk
1/4 cup oil
1 egg

Preheat oven to 400 degrees. Combine all ingredients in a medium sized mixing bowl. Stir until most of the lumps are gone. Spray muffin tin with cooking spray to prevent sticking. Pour into a 12 receptacle muffin tin. Fill each container about 3/4 full. Bake for 20 minutes or until golden brown. Makes 12 muffins.

These stats are for 1 muffin and include the optional sugar:


I don't recommend you do these often and you can lower the carbs a bit by omitting the sugar but these are great when you need some southern fare.


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