Lunch

Cornbread Minimuffins is for Lunch.

Cornbread Minimuffins takes 10 minutes to prepare.

Cornbread Minimuffins takes 12 minutes to cook.

Cornbread Minimuffins makes 20 servings.

The ingredients for Cornbread Minimuffins are:

3/4 cup cornmeal
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking soda
1/4 tsp salt
2 tbsp ground flax seed
6 tbsp water
1/4 cup soy milk
2 tbsp xylosweet
2 tbsp olive oil
1/2 tsp vinegar
1/4 cup onion minced
3/4 cup frozen broccoli, chopped

Here is how you make Cornbread Minimuffins:

Mix cornmeal, flour, baking powder and soda, and salt. Add all other ingredients and mix until just mixed. Put into 20 lighly oiled or sprayed muffin tins (I did not put this in the nutritional calculations bc everyone uses something different) Bake at 350 for 12 - 15 minutes. Cool 5 minutes and serve with soup or chili.Serving Size: makes 20 mini muffinsNumber of Servings: 20Recipe submitted by SparkPeople user TINADOUS.

The nutritional information for Cornbread Minimuffins is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 52.9

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 59.7 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.3 g
• Protein: 1.3 g

The dietary needs meet for Cornbread Minimuffins is Vegan