REC: Sweet Cornbread Muffins

Corn is not low carb.

--
Most people are dumb as bricks; some people are dumber than that. -- MFW

"Bev-Ann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

You can find corn bran in natural foods grocery stores or order online
from
http://www.store.honeyvillegrain.com/. Don't be tempted to replace all
the
cornmeal with bran. The muffins will be too dense. If you don't have
Sweetzfree, you can use a zero-carb sweetener equivalent to 1/2 cup sugar.

Cornbread Muffins

Recipe By : Bev-Ann
Serving Size : 12
Categories : Muffins & Quick-Breads

Amount Measure Ingredient -- Preparation Method
--------- ------------ --------------------------------
2/3 cup Atkins Bake Mix
1/2 cup cornmeal
1/2 cup corn bran
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 tablespoon vinegar
19 tablespoons unsweetened soy milk -- 1 1/4 cups less 1 tbsp

2 large eggs
16 drops Sweetzfree Syrup
1/4 cup canola oil
1 1/2 cups canned baby corn, drained well

Preheat oven to 400F. Spray muffin tins with non-stick cooking spray.

Stir vinegar into milk and let stand. Finely chop baby corn in a food
processor.

In large bowl, combine dry ingredients.

In medium bowl, combine wet ingredients. Stir into dry ingredients until
smooth.

Pour into muffin tins. Bake 15 to 18 minutes or until toothpick tests
clean.

Cuisine:
"Low-Carb"
Yield:
"12 medium muffins"
- - - - - - - - - - - - - - - - - - -

Per Serving (taken from FitDay): 108 Calories; 6g Fat (45.6% calories from
fat); 6g Protein; 8.97g Carbohydrate; 4.12g Dietary Fiber; 35mg
Cholesterol; 213mg Sodium; 303mg Potassium.

-----
Bev

I wonder if this can be done with pork rinds?

Bev-Ann wrote:
|| You can find corn bran in natural foods grocery stores or order
|| online from http://www.store.honeyvillegrain.com/. Don't be tempted
|| to replace all the cornmeal with bran. The muffins will be too
|| dense. If you don't have Sweetzfree, you can use a zero-carb
|| sweetener equivalent to 1/2 cup sugar.
||
||
|| Cornbread Muffins
||
|| Recipe By : Bev-Ann
|| Serving Size : 12
|| Categories : Muffins & Quick-Breads
||
|| Amount Measure Ingredient -- Preparation Method
|| --------- ------------ --------------------------------
|| 2/3 cup Atkins Bake Mix
|| 1/2 cup cornmeal
|| 1/2 cup corn bran
|| 1 tablespoon baking powder
|| 1/2 teaspoon baking soda
|| 1/2 teaspoon salt
||
|| 1 tablespoon vinegar
|| 19 tablespoons unsweetened soy milk -- 1 1/4 cups less 1 tbsp
||
|| 2 large eggs
|| 16 drops Sweetzfree Syrup
|| 1/4 cup canola oil
|| 1 1/2 cups canned baby corn, drained well
||
|| Preheat oven to 400F. Spray muffin tins with non-stick cooking
|| spray.
||
|| Stir vinegar into milk and let stand. Finely chop baby corn in a
|| food processor.
||
|| In large bowl, combine dry ingredients.
||
|| In medium bowl, combine wet ingredients. Stir into dry ingredients
|| until smooth.
||
|| Pour into muffin tins. Bake 15 to 18 minutes or until toothpick
|| tests clean.
||
|| Cuisine:
|| "Low-Carb"
|| Yield:
|| "12 medium muffins"
|| - - - - - - - - - - - - - - - -
|| - - -
||
|| Per Serving (taken from FitDay): 108 Calories; 6g Fat (45.6%
|| calories from fat); 6g Protein; 8.97g Carbohydrate; 4.12g Dietary
|| Fiber; 35mg Cholesterol; 213mg Sodium; 303mg Potassium.
||
|| -----
|| Bev