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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet and Spicy Cornmeal Muffins

Source: dLife

Cornmeal muffins flavored with ginger, allspice, and cinnamon.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	131.8

Total Carbs	22.9 g

Dietary Fiber	1.9 g

Sugars	6.6 g

Total Fat	3.1 g

Saturated Fat	0.3 g

Unsaturated Fat	0.8 g

Potassium	107.2 mg

Protein	3.4 g

Sodium	172.4 mg

Dietary Exchanges 3.1 Fat, 0.2 Fruits, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 0.5 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup Flour, all purpose, white, unbleached, enriched 0.5
0 1/2 tsp baking soda 1.0
1 tsp low sodium baking powder 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp ground ginger 0.25
0 1/4 tsp ground allspice 0.5
0 1/2 tsp ground cinnamon 1.0
1 cup cornmeal 1.0
1 each eggs 1.0
1 each egg whites 0.75
0 3/4 cup prune puree 0.5
0 1/2 cup Yogurt, plain, nonfat 0.25
0 1/4 cup fat free milk 0.25
0 1/4 cup maple syrup 2.0
2 tbsp canola oil

Directions

Preheat the oven to 400 degrees F.
Prepare a standard muffin tin with paper liners, or light coating of oil.
In a large bowl, sift together the flour, baking soda, baking powder, salt, ginger, allspice, and cinnamon. Stir in the cornmeal.
In another bowl, lightly beat the whole egg with the egg white. Stir in the prune puree, yogurt, skim milk, maple syrup, and oil.
Fold the wet ingredients into the dry ingredients until just combined.
Spoon the batter into the prepared muffin tin and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and dry.
Cool in the tins for 5 minutes, loosen each muffin by running a knife around the edge, and then tip out onto a rack to cool completely.