Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"I prefer butter to margarine, because I trust cows more than I trust chemists."
-Joan Dye Gussow, Nutritionist
There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.
Servings: 12 | Serving size: 1 muffin or cornstick
Cooking Time: 30 Minutes
I would not multiply this recipe - make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
Nutrition Facts
Serving size: one muffin
Servings: 12
Amount Per Serving
Calories 110 | Calories from Fat 18 |
% Daily Value |
Total Fat 2g | 2% |
Saturated Fat 1g | 5% |
Monounsaturated Fat 1.5g | |
Trans Fat 0g | |
Cholesterol 20mg | 6% |
Sodium 270mg | 12% |
Total Carbohydrates 21g | 8% |
Dietary Fiber >1g | 3% |
Sugars 7g | |
Protein 3g |
Vitamin A 2% | Vitamin C 0% |
Calcium 7% | Iron 5% |
Vitamin K 0mcg | Potassium 70mg |