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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

Breakfast Corn Muffins

Source: dLife

This recipe makes four perfectly moist and delicious corn muffins.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	168.8

Total Carbs	29.7 g

Dietary Fiber	3.9 g

Sugars	3.9 g

Total Fat	2.0 g

Saturated Fat	0.6 g

Unsaturated Fat	0.3 g

Potassium	289.2 mg

Protein	8.1 g

Sodium	476.0 mg

Dietary Exchanges 2.0 Fat, 0.3 Milk, 0.5 Starch, 0.3 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

Directions

Preheat the oven to 425 degrees F. Spray 4 nonstick muffin cups with cooking spray. If there are any unused muffin cups in the tin, fill them with water.
Mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar substitute in a bowl.
In a separate bowl, whisk the egg substitute and buttermilk together.
Make a hole in the middle of the flour mixture and pour the egg mixture in it. Mix together just enough to moisten all of the ingredients.
Fill the muffin cups almost to the top and bake for about 12 to 15 minutes. Let cool for 5 minutes before taking them out of the tin.