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Blue Cornmeal Muffins Recipe
|Blue cornmeal||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||1 Tablespoon|
|Sunflower seeds||1⁄4 Cup (4 tbs)|
|Egg whites||2 , slightly beaten|
|Canola oil||1⁄3 Cup (5.33 tbs)|
|Nonfat milk||1⁄2 Cup (8 tbs)|
Calories 692 Calories from Fat 261
% Daily Value*
Total Fat 30 g45.6%
Saturated Fat 2.5 g12.3%
Trans Fat 0.1 g
Cholesterol 0.77 mg
Sodium 450.6 mg18.8%
Total Carbohydrates 94 g31.5%
Dietary Fiber 4.8 g19%
Sugars 25.2 g
Protein 13 g27%
Vitamin A 0.1% Vitamin C 0.74%
Calcium 43% Iron 24.2%
*Based on a 2000 Calorie diet
1.Preheat the oven to 400 F.
2.Oil the muffin pan using a vegetable cooking spray.
3.Mix cornmeal, flour, sugar, baking powder and sunflower seeds and once done fold a mixture of egg whites, oil and milk into it.
4.Mix well so that a batter is formed.
5.Put the batter in the muffin pan using a spoon.
6.Bake for 25 minutes and once done, check for the doneness using a wooden pick.
7.Allow the pan to stay at room temperature for 5 minutes.
8.Serve with tea/ coffee.