Corn muffins
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CORN MUFFINS/BREAD

TC- Versa Mix

1 ¼ cup (140 gm) sifted

Corn meal

1 Tbs (8 g)

Brown Sugar

2 Tbs (30 g)

Butter (melted)

2 Tbs

Vegetable oil

1 Tbs

Cream-Style Corn

¼ Cup (40 gm)

Water

2 – 3 Tbs (To mix)

 Heat oven to 375 °F. Spray “non-stick” oil such as Pamâ or grease mini-muffin pans. Sift the Versa mix to remove any lumps.  Mix all the ingredients except the water combining thoroughly. Add enough water (2 Tbs or more) and beat well with a spoon until you have a smooth batter.  Pour batter 2/3 full in each greased muffin cup.  Bake for 10-12 minutes. (If needed it can be baked for a minute or two longer).

Makes 12 mini muffins.

 

NUTRIENT INFORMATION FOR MUFFINS:

                                    Kcal        Pro(gm)        PHE(mg)        MET(mg)        LEU(mg)

Per Recipe (12)              920            1.9                93                38                246

Per Muffin                     77            0.16                8                3.2                20.5

 

CORN BREAD: the above batter can be spread in a greased 8-inch square baking pan and baked for 15-20 minutes or until when a cake tester inserted comes out clean.  Cut into squares and serve.  Nutrition information for each square of the cornbread changes with the number of squares cut.

 

NUTRIENT INFORMATION FOR THE WHOLE BREAD:

                                    Kcal        Pro(gm)        PHE(mg)        MET(mg)        LEU(mg)

Per Recipe (12)              920            1.9                93                38                246