Zutaten für Diabetic Cornbread Muffins
- 1 cup cornmeal
- Sugar
- 1 teaspoon baking soda
- Skim Milk
- Unsweetened Applesauce
- 2 large egg whites
- 2 tablespoons cooking oil
- Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
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Zubereitung von Diabetic Cornbread Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 cup cornmeal, 1/2 cup whole wheat flour, 1/4 cup almond flour, 1/4 cup sugar substitute (e.g., erythritol or stevia), 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup unsweetened almond milk, 1/4 cup unsweetened applesauce, 2 large egg whites, and 2 tablespoons cooking oil.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fill the greased muffin cups about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
10g
Fat
2g
Carbs
6g
