New Year....New Change: Buttermilk Cornbread Muffins

It is a new year, and I'm thinking I need to make some changes around here. With weight loss usually being the #1 resolution made by many, I figured that I should start focusing on low fat, low calorie, and healthy cooking. There are so many ways you can substitute ingredients to make foods low calorie, low sugar, and low fat without losing any of the taste. The ingredients are out there....we just need to force ourselves to purchase them.

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.

Buttermilk Cornbread Muffins

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.

Bake until golden, about 15 - 20 minutes. Remove the muffins from the pan and cool completely.