Corn Muffins
MAKES 12 muffins
CALORIES 140
PREP TIME
TOTAL TIME
MADE WITH Splenda® Original Sweetener
INGREDIENTS
¾ cups all-purpose flour
1 cup stone ground yellow cornmeal
½ cup Splenda® Granulated Sweetener
2 teaspoons baking powder
½ teaspoon salt
1 cup fat free skim milk
¼ cup canola oil
2 large egg
NUTRITION INFO
PER SERVING
| CALORIES | 140 |
| TOTAL FAT | 6g |
| SATURATED FAT | 0.5g |
| CHOLESTEROL | 30mg |
| SODIUM | 210mg |
| TOTAL CARBS | 19g |
| DIETARY FIBER | 1g |
| SUGARS | 1g |
| ADDED SUGARS | 0g |
| PROTEIN | 4g |
Instructions
- Preheat oven to 400°F. Spray a 12-cup muffin pan with cooking spray.
- In bowl, combine flour, cornmeal, Splenda Sweetener, baking powder, and salt. Use a fork to make a well in the center of the mixture.
- In another bowl, combine milk, oil, and eggs. Pour into the well in the dry ingredients and stir just until combined.
- Pour ¼ cup batter in each muffin cup.
- Bake for 10 minutes or until a wooden pick inserted into the center of a muffin comes out clean.
