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Ingredients
| Whole wheat pastry flour: 1 cup |
| almond flour: 1/4 cup |
| white corn flour: 1/2 cup |
| soy flour (stirred): 1/4 cup |
| Splenda: 1/4 cup |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| nonfat milk: 1 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| eggs: 1 |
Lower Carb Corn Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Sift together dry ingredients. Mix together wet ingredients and add to dry. Mix until moistened and pour into 12 greased muffin pans. Bake 15 - 20 minutes at 400* F. Cool in pan for 3 - 4 minutes and then on racks.