Food recipes
Diabetic Mini Cornbread Muffins
Diabetic Mini Cornbread Muffins Ingredients: cornmeal, degermed, unenriched, yellow shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) leavening agents, baking powder, double-acting, so...
Diabetic Mini Cornbread Muffins
Ingredients:
cornmeal, degermed, unenriched, yellow
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sweetener, herbal extract powder from stevia leaf
beverages, almond milk, unsweetened, shelf stable
leavening agents, baking soda
Directions:
Preheat oven 350.
Combine dry ingredients in a small bowl add wet.
Mix until all ingredients are wet.
Do not over mix!
Grease mini muffin pan and use 1/4 cup to fill.
Bake 15-20 minutes or until golden brown.
Leftover can be frozen!
Ingredients:
cornmeal, degermed, unenriched, yellow
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sweetener, herbal extract powder from stevia leaf
beverages, almond milk, unsweetened, shelf stable
leavening agents, baking soda
Directions:
Preheat oven 350.
Combine dry ingredients in a small bowl add wet.
Mix until all ingredients are wet.
Do not over mix!
Grease mini muffin pan and use 1/4 cup to fill.
Bake 15-20 minutes or until golden brown.
Leftover can be frozen!