Breakfast

Sorghum Cornbread Muffins is for Breakfast, Snack.

Sorghum Cornbread Muffins takes 10 minutes to prepare.

Sorghum Cornbread Muffins takes 15 minutes to cook.

Sorghum Cornbread Muffins makes 12 servings.

The ingredients for Sorghum Cornbread Muffins are:

1 1/4 cups Fine/Medium Yellow Cornmeal
1/2 cup all-purpose unbleached Flour
1/2 cup Whole Wheat Flour
1 tbls Baking Powder
1 tsp Salt
1 cup Evaporated Fat Free Milk
1 large Egg
2 karge egg whites
1/2 cup unsweetened Applesauce
1/4 cup Sorghum Molasses

Here is how you make Sorghum Cornbread Muffins:

Preheat oven to 400 FIn large bowl mix dry ingredients.In another bowl whisk together egg & egg whites.To the eggs add applesauce and sorghum molasses and whisk.Add wet ingredients to dry and stir until just mixed.Pan-spray or line 12 cup muffin tin. Evenly divide the cornbread mixture between cups. Bake for 15 mins or until golden.Serving Size: 1 muffinNumber of Servings: 12Recipe submitted by SparkPeople user DKESSLER1.

The nutritional information for Sorghum Cornbread Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 130.3

• Total Fat: 1.0 g
• Cholesterol: 15.4 mg
• Sodium: 361.3 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 1.7 g
• Protein: 4.7 g