Try this Wheat Free Vegan Cornbread recipe, or contribute your own.
Suggest a better descriptionpour into muffin tins, let stand for 20 minutes, Spray the tin with non stick spray, bake in preheated 350 degree oven (farenheit) for about 20 minutes. For Mexican style corn muffins, add 2 or 3 tablespoons diced onion, 1/4 cup diced red or green bell pepper, some diced jalapenos, I use the pickled slices in a jar. For sweeter muffins, add 1/4 cup sugar or sucanet or maple syrup (adjust liquid) and some fruit, blueberries are wonderful. Posted to fatfree digest by "Jan Gordon"
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Serving Size: 1 Serving (1078g) | ||
Recipe Makes: 1 | ||
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Calories: 2203 | ||
Calories from Fat: 247 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.4g | 37 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1206.3mg | 42 % | |
Potassium 2783.9mg | 73 % | |
Total Carbohydrate 440.7g | 130 % | |
Dietary Fiber 53g | 212 % | |
Sugars, other 387.7g | ||
Protein 62.5g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2203
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