From:   KatieB331 (Original Message) | Sent: 11/15/2004 12:17 AM |
| Title: Corn Muffins Categories: Diabetic, Quickbreads, Breads/bm Yield: 12 servings 1/2 c Corn meal; 1 ts Salt 1 c Flour; 3/4 c Milk; 1 tb Baking powder; 1 tb Butter or margarine; melted Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 95 Source: Sugar Free...That's me by Judith Majors Brought to you and yours by Nancy O'Brion and her Meal-Master |