This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"I prefer butter to margarine, because I trust cows more than I trust chemists."
-Joan Dye Gussow, Nutritionist
There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.
Servings: 12 | Serving size: 1 muffin or cornstick
Cooking Time: 30 Minutes
I would not multiply this recipe - make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
Serving size: one muffin
|Calories 110||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 1.5g|
|Trans Fat 0g|
|Total Carbohydrates 21g||8%|
|Dietary Fiber >1g||3%|
|Vitamin A 2%||Vitamin C 0%|
|Calcium 7%||Iron 5%|
|Vitamin K 0mcg||Potassium 70mg|