Serving Size: 1 muffin
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
Cooking spray
1 cup yellow cornmeal
1/2 cup all-purpose flour
2 Tbsp. sugar substitute
3 tsp. baking powder
1/4 tsp. salt
1 cup low-fat buttermilk or 1 cup plain non-fat yogurt
2 Tbsp. canola oil
1 egg
1 egg white
1 Tbsp. fresh grated orange peel
Preparation
1. Preheat oven to 400 degrees. Coat a muffin tin with cooking spray; set aside.
2. In a large bowl, mix cornmeal, flours, sugar substitute, baking powder, and salt.
3. In a medium bowl, using an electric mixer on low speed, combine the buttermilk, canola oil, egg, and egg white.
4. Add the liquid mixture to the cornmeal mixture and mix until just combined; do not overbeat. Fold in the orange zest.
5. Divide the batter evenly among 10 muffin tins. Fill any empty muffin cups half full with water to prevent burning in the oven.
6. Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick comes out clean when inserted in the center.
7. Cool the muffins in the pan for 5 minutes. Run a knife around the muffins to loosen them. Invert the muffin tin to release the muffins. Cool them on a rack. Serve the muffins warm or at room temperature.
This recipe comes from Diabetes Forecast online.
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Podiatrist in Bristol, CT
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