Good Eatin’ Corn Muffins
a recipe that serves 6 by
Ingredients:
1/4 cup butter substitute with sweet cream buttermilk
1/3 cup splenda or white sugar
2 Tablespoons honey
1/8 teaspoon salt
3/4 cup all purpose flour
1/3 cup yellow cornmeal
1/4 cup 2% milk
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 beaten egg
Directions:
1. Preheat oven to 400 degrees and grease or line muffin pan.
2. In medium bowl mix flour, cornmeal, baking powder, baking soda and salt. In small bowl mix beaten egg with honey. In large bowl cream together butter substitute and splenda.
3. Add small bowl to large bowl and mix in well. Add medium bowl with dry ingredients to large bowl and mix in while slowly adding milk until batter is smooth.
4. Spoon into muffin cups 3/4 full.
5. Bake 20 to 25 minutes, until tops of muffins are lightly browned. Cool on a rack 10 minutes before serving.
Note:
Turn them into delicious Blueberry Corn Muffins very easily. Add a 1/4 cup of blueberries after adding milk (step 3).