Lower Carb Corn Muffins
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup whole wheat pastry flour
- 1⁄4 cup almond flour
- 1⁄2 cup cornflour
- 1⁄4 cup soy flour
- 1⁄4 cup Splenda sugar substitute
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup skim milk
- 1⁄4 cup canola oil
- 1 egg
directions
- Sift together dry ingredients. Mix together wet ingredients and add to dry. Mix until moistened and pour into 12 greased muffin pans. Bake 15 - 20 minutes at 400* F. Cool in pan for 3 - 4 minutes and then on racks.
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