Buttermilk Cornbread Muffins

Recipe Ingredients

1 cup	62g / 2.2oz	Yellow cornmeal
1 cup	62g / 2.2oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking powder
1 teaspoon	5ml	Baking soda
2		Eggs - beaten
3/4 cup	177ml	Low-fat buttermilk
1/4 cup	59ml	Honey
2 tablespoons	30ml	Canola oil

Recipe Instructions

Preheat the oven to 375 degrees. In a large bowl, combine the cornmeal, flour, baking powder and soda.

Combine the remaining ingredients and add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.

Bake until golden about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

This recipe yields 12 muffins. Serving size: 1 muffin.

Exchanges Per Serving: 1 1/2 Carbohydrates, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories: 142; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 36mg; Sodium 193mg; Carbohydrates 24g; Dietary Fiber 1g; Sugars 7g; Protein 4g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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