Nutrient Analysis
Low-potassium recipe; Makes 12 servings
Sodium | 85 mg |
Protein | 3 g |
Potassium | 40 mg |
Phosphorus | 100 mg |
Calcium | 64 mg |
Calories | 124 kcal |
Fat | 3 g |
Water | 60 g |
Carbohydrates | 23 g |
These sweet muffins incorporated made from corn meal for a bigger corn taste.
Ingredients
QTY | UNIT | FOOD ITEM | |
|---|---|---|---|
1) | 1 | cup | all-purpose white flour |
2) | 1 | cup | plain cornmeal, white or yellow |
3) | 1/4 | cup | sugar |
4) | 2 | tsp | baking powder |
5) | 1/2 | cup | liquid egg substitute |
6) | 1 | cup | unenriched rice milk |
7) | 2 | tbsp | unsalted butter, melted or 2 tablespoons canola oil |
Directions
1. Preheat oven to 400° F.
2. In a bowl, combine flour, cornmeal, sugar and baking powder.
3. In another bowl, combine egg substitute, rice milk and melted butter.
4. Stir dry ingredients into wet ingredients just until moistened.
5. Fill greased or paper-lined muffin cups 2/3 full.
6. Bake for 15 to 20 minutes or until a toothpick comes out clean.
7. Serve warm
[wprm-recipe id=15744]