Diabetic Friendly CORN BREAD APPLESAUCE MUFFINS

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Diabetic Friendly CORN BREAD APPLESAUCE MUFFINS

" Diabetic Gourmet "

Yield: 8 servings

Source: The New American Heart Association Cookbook Book Info:

http://diabeticgourmet.com/book_archive/details/95.shtml

Print Version: http://diabeticgourmet.com/recipes/html/545.shtml

INGREDIENTS

- Vegetable oil spray

- 1/2 cup all-purpose flour

- 1/2 cup coarse yellow cornmeal

- 1-1/2 teaspoons baking powder

- 1/4 teaspoon salt

- 1/2 cup fat-free milk

- Egg substitute equivalent to 1 egg or 1 egg

- 2 tablespoons honey

- 2 tablespoons unsweetened applesauce

DIRECTIONS

Preheat oven to 425 degrees F.

Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder,

and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just

until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in

center of muffins comes out clean.

Nutritional Information Per Serving:

Calories: 86; Protein: 3 g; Sodium: 189 mg;

Carbohydrates: 18 g; Fat: 1 g; Cholesterol: 0 mg

Exchanges: 1 Bread/Starch