Diabetic Mini Cornbread Muffins Recipes

DIABETIC MINI CORNBREAD MUFFINS

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!

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

DIABETIC CORNBREAD MUFFINS

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.

SWEET CORNBREAD MUFFINS FOR DIABETICS

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!

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.