T'NT Mini Corn Muffin Loaves...3 Pts
May 31, 2006 5:29:18 GMT -8
Post by carol on May 31, 2006 5:29:18 GMT -8
CAROL'S CORN MINI MUFFIN LOAVES
2 cups all-purpose flour
2 cups cornmeal
1 cup dry skim milk
1/2 cup Splenda * Granular -- *see Note
2 tbsps baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cups water
1/4 cup ICBINB Light Spread -- melted, or 3T oil
1 tbsp lemon juice
1 large egg -- beaten
2 egg whites -- beaten
In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.
Add water, melted ICBINB spread, egg, egg whites and lemon juice; stir until dry ingredients are moistened but making sure all the dry ingredients are incorporated.
Spoon into 16 Pam sprayed mini loaf pans or 16 regular muffin wells.
Bake at 375°F for 13 to 15 minutes.
16 muffin loaves or muffins @ 3 Points each
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 170 Calories; 2g Fat (11.5% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 408mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : For a less sweet muffin only use 1/4 cup Splenda. For a tasty sweet muffin, use 3/4 cup Splenda.
** I cut the recipe in half....used 1 whole egg & 1 1/2 Tbsp canola oil..turned out great! 8 Mini loaves!
2 cups all-purpose flour
2 cups cornmeal
1 cup dry skim milk
1/2 cup Splenda * Granular -- *see Note
2 tbsps baking powder
1 tsp salt
1/2 tsp baking soda
2 2/3 cups water
1/4 cup ICBINB Light Spread -- melted, or 3T oil
1 tbsp lemon juice
1 large egg -- beaten
2 egg whites -- beaten
In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.
Add water, melted ICBINB spread, egg, egg whites and lemon juice; stir until dry ingredients are moistened but making sure all the dry ingredients are incorporated.
Spoon into 16 Pam sprayed mini loaf pans or 16 regular muffin wells.
Bake at 375°F for 13 to 15 minutes.
16 muffin loaves or muffins @ 3 Points each
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 170 Calories; 2g Fat (11.5% calories from fat); 7g Protein; 31g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 408mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
NOTES : For a less sweet muffin only use 1/4 cup Splenda. For a tasty sweet muffin, use 3/4 cup Splenda.
** I cut the recipe in half....used 1 whole egg & 1 1/2 Tbsp canola oil..turned out great! 8 Mini loaves!