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Sunny Cornmeal Muffins

Name: Sunny Cornmeal Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 muffins.
Ingredients: 1/4 cup biscuit/baking mix; 1/4 cup yellow cornmeal; 1 tablespoon sugar; 1/4 cup milk; 1 egg, beaten; 2 teaspoons canola oil

Most muffin recipes make such a big batch that I can't possibly eat them all before they go bad. So I was thrilled to find this recipe.—Lethea Weber, Newport, Arkansas

Ingredients

1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil

Directions

In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins.
Bake at 400° for 15-18 minutes or until golden brown.

Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.

Nutrition Facts

1 each: 243 calories, 9g fat (0 saturated fat), 1mg cholesterol, 251mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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