Diabetic Cornbread Muffins Recipes
SWEET CORNBREAD MUFFINS FOR DIABETICS
My husband is a diabetic and still loves to have his sweets. I've learned to substitute ingredients. We just had these cornbread muffins tonight with venison chili. Really good, now we have to learn portion size!
Provided by Goldie Barnhart
Categories Biscuits
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375º F. Put paper liners in a muffin tin. Makes 12 muffins.
- 2. In a large bowl put warm milk and add corn meal and stir to mix well, let set while measuring other ingredients. In another bowl mix flour, baking powder, salt and mix together well to blend.
- 3. Now add egg and sugars to milk mixture. Mix well. Then add dry ingredients in with wet ingredients. Blend until flour mixture is well blended. Divide batter into the cupcake papers.
- 4. Bake for 15 - 18 minutes or a toothpick comes out clean. Let cool enough to spread butter inside and eat!
DIABETIC CORNBREAD MUFFINS
Make and share this Diabetic Cornbread Muffins recipe from Food.com.
Provided by Bluenoser
Categories Quick Breads
Time 35m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine dry ingredients.
- Mix milk,applesauce,egg whites and cooking oil.
- Stir into dry ingredients until just moistened.
- Fill greased muffin cups 2/3 full.
- Bake at 400F 18-20 minutes.
Nutrition Facts : Calories 118.2, Fat 2.9, SaturatedFat 0.4, Cholesterol 0.5, Sodium 213.4, Carbohydrate 20, Fiber 1.3, Sugar 2.7, Protein 3.4
DIABETIC MINI CORNBREAD MUFFINS
Mini cornbread muffiins made with a can of diet soda. When you mix these up they will seem like they have too much liquid but they are perfect. Do not over bake them. In my oven at 350 it took 15 minutes. They taste like good without butter but excellent with!
Provided by Diana in KS
Categories Nuts
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 350.
- Combine dry ingredients in a small bowl add wet.
- Mix until all ingredients are wet. Do not over mix!
- Grease mini muffin pan and use 1/4 cup to fill.
- Bake 15-20 minutes or until golden brown.
- Leftover can be frozen!
Nutrition Facts : Calories 28.2, Fat 0.3, Sodium 97.6, Carbohydrate 6, Fiber 0.6, Sugar 0.1, Protein 0.6
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