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Breakfast Corn Muffins
Source: dLife

This recipe makes four perfectly moist and delicious corn muffins.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
, 1/2 Milk , 1/2 Starch , 1/2 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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Ingredients Directions
  1. 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.
  2. Mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar substitute in a bowl.
  3. In a separate bowl, whisk the egg substitute and buttermilk together.
  4. 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.
  5. 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.

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