Diabetes Forecast

Cornbread Muffins

Per Serving

Cornbread Muffins

Makes: 10
Serving Size: 1 muffin
Calories 140
Fat 4 g
Saturated Fat 0.6 g
Carbohydrate 22 g
Fiber 2 g
Sugars 2 g
Cholesterol 20 mg
Sodium 205 mg
Potassium 105 mg
Protein 4 g
Phosphorus 210 mg
Choices: Carbohydrate 1.5, Fat 0.5
  • Makes: 10
  • Serving Size: 1 muffin
  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes


Cooking spray
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbsp. sugar substitute*
3 tsp. baking powder
1/4 tsp. salt
1 cup low-fat buttermilk or
1 cup plain nonfat yogurt
2 Tbsp. canola oil
1 egg
1 egg white
1 Tbsp. grated fresh orange zest
*I used Splenda Granulated.


  1. Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray; set aside.
  2. In a large bowl, mix the cornmeal, flours, sugar substitute, baking powder, and salt.
  3. In a medium bowl, using an electric mixer on low speed, combine the buttermilk, canola oil, egg, and egg white.
  4. Add the liquid mixture to the cornmeal mixture, and mix until just combined; do not overbeat. Fold in the orange zest.
  5. Divide the batter evenly among 10 muffin cups. Fill any empty muffin cups half full with water to prevent burning in the oven.
  6. Bake the muffins for 20 to 25 minutes, until a cake tester or toothpick comes out clean when inserted in the center.
  7. Cool the muffins in the pan for 5 minutes. Run a knife around the muffins to loosen them. Invert the muffin tin to release the muffins. Cool them on a rack. Serve the muffins warm or at room temperature.

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