Sweet Corn Muffins

14 Muffins

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Sweet Corn Muffins Ingredients

1 1/4 c Whole wheat flour	1/4 c Molasses, or sugarcane
1 c Cornmeal, whole grain	2 tb Molasses, or sugarcane syrup
1 tb Baking powder	2 Egg whites
1/2 ts Baking soda	1/2 c Dates, chopped
1 1/3 c Lowfat buttermilk, (recipe

Instructions for Sweet Corn Muffins

I know there was a request for lowfat cornbread muffins and granola bars. Here are a couple of recipes I came across yesterday in "Secrets of Fat-Free Baking" by Sandra Woodruff, RD. Combine the flour, cornmeal, baking powder, and baking soda, and stir to mix well. Add the buttermilk, molasses or sugarcane syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the dates. Coat muffin cups with nonstick cooking spray, and fill 2/3 full with the batter. Bake at 350 for about 15 minutes, or just until a wooden tooghpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Amount Per Serving Calories 125, Calories from Fat 5, Percent Total Calories From: Fat 4%, Protein 12%, Carb. 84. Posted to Digest eat-lf.v097.n019 by DaStanfill@aol.com on Jan 19, 1997.

Main Ingredient: CornCuisine: Uncategorized