Healthy Diabetic Cooking: 21 Diabetic Recipes for Healthy Eating

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The Best Corn Muffins

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YIELDS: 12 muffins

SERVING SIZE: 1 muffin

COOK TIME: 18 Min

When it comes to light, fluffy, and easy corn muffins, there's nothing better than our recipe for The Best Corn Muffins. These low-carb muffins are great as-is, or smeared with just a bit of your favorite topping!

What You'll Need

1/3 cup yellow cornmeal
1/3 cup almond flour
1/4 cup all-purpose flour
3 tablespoons Splenda brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup skim milk
2 teaspoons lemon juice
1 egg
1/3 cup canola oil

What to Do

Preheat oven to 325 degrees F. Coat a 12 cup muffin tin with cooking spray and lightly flour.
In a large bowl, combine cornmeal, almond flour, flour, brown sugar, baking soda, and salt; mix well.
In a medium bowl, whisk the egg and oil together. Add the milk and lemon juice, mix well. Add the wet ingredients into the dry ingredients and stir until everything is moist.
Pour about 1/4-cup of batter into each cup, so it's about halfway full. Bake for 15 to 18 minutes, or until tooth inserted into center comes out clean. Let cool 5 minutes, then remove to a platter. Serve warm.

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Nutritional InformationShow More

Servings Per Recipe: 12

Amount Per Serving % Daily Value *
Calories 110
Calories from Fat 75
Total Fat 8.3g 13 %
Saturated Fat 0.7g 4 %
Trans Fat 0.0g 0 %
Protein 2.2g 4 %

Amount Per Serving % Daily Value *
Cholesterol 16mg 5 %
Sodium 113mg 5 %
Total Carbohydrates 6.6g 2 %
Dietary Fiber 1.0g 4 %
Sugars 0.7g 0 %

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jlf3563 6982455

Nov 06, 2016

The first time I made a single batch of these, they came out fairly small, BUT TASTY!!! Yum! Tonight, I will double the batch and will fill the muffin cups 3/4th full which should give me big beautiful muffins to go along with the Chicken Goulash I am also making tonight. Bon Appetit!

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lgerus 2318715

Sep 10, 2015

Sorry my spelling seems to be off I meant to say I do not have any brown splenda only white

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Test Kitchen Team

Sep 11, 2015

You can use regular flour in place of almond flour, just be mindful that it will change the nutrition. You can also use regular white Splenda in place of brown. Both of these are direct substitutions.