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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
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

The refrigerator light goes on...

As with all baked goods, this one has some fat. Using the egg and butter sparingly is enough to give the cornbread some body and still have a rich taste.


 

Cornbread Muffins

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.

Cornbread Muffins recipe from Dr. Gourmet

Ingredients

  • 3/4 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat buttermilk
  • 1 large egg
  • 1 Tbsp unsalted butter

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.

Nutrition Facts

Serving size: one muffin

Servings: 12

Amount Per Serving

Calories 102 Calories from Fat 15
% Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g
    Trans Fat 0g
Cholesterol 20mg 7%
Sodium 225mg 9%
Total Carbohydrates 20g 7%
    Dietary Fiber 1g 3%
    Sugars 6g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 7% Iron 5%
Vitamin K 0 mcg Potassium 39 mg
Magnesium 13 mg