Side Dish

Corn and Whole Wheat Muffins is for Side Dish.

Corn and Whole Wheat Muffins takes 5 minutes to prepare.

Corn and Whole Wheat Muffins takes 20 minutes to cook.

Corn and Whole Wheat Muffins makes 11 servings.

The ingredients for Corn and Whole Wheat Muffins are:

3/4 cup Cornmeal
1/3 cup White Flour
1/3 cup Whole Wheat Flour
4 tsp Baking Powder
1/4 cup Splenda
1/4 tsp Salt
1/4 cup Egg Beaters
3/4 cup Buttermilk, Lowfat
3 tbsp Melted Margarine (I Can’t Believe It’s Not Butter)

Here is how you make Corn and Whole Wheat Muffins:

1. In a large bowl wisk flour, splenda, baking powder and salt; add cornmeal. 2. In a small bowl mix Egg Beaters, milk and melted margarine. Add to dry ingredients, stir only till moist.3. Divide into 11 servings and bake in muffin pan (yes, just 11, it turns out right and makes the calories 82 each). Bake at 425 for 15 to 20 minutes.Number of Servings: 11Recipe submitted by SparkPeople user BAGHEERA47.

The nutritional information for Corn and Whole Wheat Muffins is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 84.1

• Total Fat: 2.2 g
• Cholesterol: 0.7 mg
• Sodium: 291.5 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 1.2 g
• Protein: 2.9 g