These are one of the morning favorites among the diabetics in my family. They have a rich, filling taste. Don’t overdo slathering on butter or margarine, though.
For corn muffins –
1 cup yellow cornmeal
1/2 tsp. salt
1 1/2 tsp. baking powder
3/4 cup sifted all-purpose flour
1/2 tsp. baking soda
1 large egg, beaten
1 cup buttermilk or whole milk
2 tablespoons margarine, melted
Preheat oven to 400 degrees. Spray 12 2/12 inch muffin pans with pan coating spray or line them with foil or paper baking cups. Sift together all the dry ingredients and mix lightly with fork. Combine egg, buttermilk (milk) and margarine and mix thoroughly. Add liquid mixture all at once to dry ingredients. Beat vigorously to mix all ingredients for 2 minutes. Fill greased pans half full. Bake for 30 minutes or until golden brown. Serve hot or cold.
12 muffins 1 serving = 1 muffin
CHO-17g PRO-3 g FAT-3g Fiber- 0.2g Sodium-206g Chol-24g
Food exchanges – 1 starch exchange plus 1/2 fat exchange
Low sodium diets – Omit salt. Substitute unsalted margarine.
This recipe was adapted from page 184 of The Art of Cooking for the Diabetic.
I find the above recipe and cookbook an invaluable tool in my kitchen. Much information is given on exchanges and the vagaries of cooking for diabetics. I would highly recommend the purchase of this book for your kitchen shelf.