Disclaimer: These recipes are not my creation! They come from various places. I just wanted to save them for my personal collection, and share them here.
Servings: 6
Per Serving
Calories: 104.9
Total Fat: 2.7 g
Cholesterol: 1.7 mg
Sodium: 198.9 mg
Total Carbs: 16.6 g
Dietary Fiber: 3.2 g
Protein: 5.2 g
Ingredients
1/2 cup whole grain yellow corn meal
1/2 cup whole wheat flour
2 tablespoons Splenda
2 teaspoons baking powder
1/4 cup flaxseed meal
1/4 teaspoon salt (optional)
1/4 cup egg substitute (or egg whites)
1/2 cup milk
1/2 teaspoon liquid butter flavor extract
Directions
Preheat oven to 425 degrees F.
In one bowl combine the dry ingredients:
1/2 cup whole grain yellow corn meal
1/2 cup whole wheat flour
2 tablespoons Splenda
2 teaspoons baking powder
1/4 cup flaxseed meal
1/4 teaspoon salt (optional)
In a small bowl, combine the wet ingredients:
1/4 cup egg substitutes (egg white)
1/2 cup milk
1/2 teaspoon liquid butter flavor extract
Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil. Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among 5 muffin compartments. Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.
No comments:
Post a Comment