I have a facebook fan (Mary Howard) that is my inspiration for this change. She is diabetic and she is making a serious change in her eating habits, sugar intake, and counting calories. So I am dedicating this change to her.
Once a week I am going to offer all of you a low calorie, low fat, low sugar recipe. One that has been tested by ME of course.
This is my first post, and man are these muffins delicious. The sweetener in these.....take a guess.....YUP, honey.
I cheated just a little and lightly sprinkled them with a cinnamon sugar mixture. Which is a perfect example of substituting ingredients. The cinnamon sugar mixture can be made with Splenda (let's keep that in mind).
I have heard that our weather (Ohio) is going to be getting colder. So colder weather means serving more soups. And what goes really good with soup? Cornbread Muffins!
But my favorite way of eating them is with maple syrup. And do you see what I have already done?
I replaced the maple syrup with sugar free breakfast syrup.....can't even tell the difference. By doing that I have saved myself tons of calories and sugar.
1 c. cornmeal
1 c. bread flour
2 tsp. baking powder
1 tsp. baking soda
2 eggs, beaten
3/4 c. low fat buttermilk
1/4 c. honey
2 TBS vegetable oil
Lightly sprinkle tops with cinnamon/Splenda mixture
Preheat oven to 375 degrees F.
In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into paper lined cupcake pan, filling them almost to the top.