Sweet Cornbread Muffins For Diabetics Food

SWEET CORNBREAD MUFFINS FOR DIABETICS

Steps:

• 1. Preheat oven to 375º F. Put paper liners in a muffin tin. Makes 12 muffins.
• 2. In a large bowl put warm milk and add corn meal and stir to mix well, let set while measuring other ingredients. In another bowl mix flour, baking powder, salt and mix together well to blend.
• 3. Now add egg and sugars to milk mixture. Mix well. Then add dry ingredients in with wet ingredients. Blend until flour mixture is well blended. Divide batter into the cupcake papers.
• 4. Bake for 15 - 18 minutes or a toothpick comes out clean. Let cool enough to spread butter inside and eat!

SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 400° F. Combine flour, cornmeal, sugar, baking powder, and salt in a medium size bowl. Add oil, egg, and milk. Stir just until lumps are gone.
• Pour into a greased muffin pan and bake for 15 to 20 minutes, or until golden brown on top.

DIABETIC CORNBREAD MUFFINS

Steps:

• Combine dry ingredients.
• Mix milk,applesauce,egg whites and cooking oil.
• Stir into dry ingredients until just moistened.
• Fill greased muffin cups 2/3 full.
• Bake at 400F 18-20 minutes.

SWEET CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F Spray 2 muffin tins with vegetable oil spray.
• In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl or saucepan, melt the butter.
• Whisk the egg lightly while the butter cools a bit, then add the egg, milk, and vanilla extract to the butter.
• Make a well in the center of the dry ingredients and pour the mixed liquid, stirring lightly until just blended. Don't over-mix because the muffins will be tough.
• Spoon the batter into the muffin tins. Bake at 400°F for 15-18 minutes, until the muffins have risen, are golden-brown and springy to the touch.
• Pop out of the tins and let cool a bit before serving.