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Nutrition
Facts:
(per serving) |
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Calories
160
Fat
4.5g
Cholesterol
35mg
Sodium
505mg
Carbohydrate
24g
Fiber
2g
Protein
8g
Soy
Protein 4g
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This recipe is: |
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Vegetarian
Low
Cholesterol
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Recipes - Bread
& Baked Goods
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Aunt
Retta's Corn Bread Muffins
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| Debbrie
H. Swayne |
| Serves: 6 |
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| We
love this with collard greens, cabbage, beans,
vegetable soup, or just warm with butter and
honey. |
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| Measures
Translation Table |
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| Ingredients: |
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1
cup yellow corn meal
1/8
cup flour
1
tablespoon baking powder
1/2
teaspoon salt
1
tablespoon sugar
2
scoops GNC
Soy Protein Unflavored
1
egg
3/4
cup 8th
Continent™ Soymilk
1
tablespoon canola oil
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| Instructions: |
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1.
Preheat oven to 400°F. Combine
the first 6 ingredients in medium mixing
bowl. Add soymilk and egg; blend.
(Batter consistency should be a little stiff;
add just a bit more soymilk if necessary)
2.
Grease the bottoms of a 6-cup muffin pan
with the canola oil. Fill each cup
with batter to just below the brim.
Cook in pre-heated oven for 15 minutes or
until golden brown. Let cool before
removing from pan.
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