| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy |
|
Diabetic, Breads/bm |
8 |
Muffins |
INGREDIENTS
| 1 |
c |
Plain cornmeal |
| 1/2 |
c |
A-p flour |
| 1 |
tb |
+ 1 ts baking powder; |
| 1 |
ts |
Salt; |
| 1 |
c |
Fresh corn |
| 1 |
|
Egg; slightly beaten |
| 1/4 |
c |
Vegetable oil; |
| 1 |
c |
Buttermilk; |
INSTRUCTIONS
Combine first 4 ingredients in medium mixing bowl. Add corn, egg,
oil, and buttermilk, stirring well. Pour batter into 8 nonstick
muffin cups. Bake at 475 degs for 20-25 mins or until brown.
From: Cookbook for Diabetics and their Families
Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1
fat
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From
JUNGLE.BOY via GEnie)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”