Title: Fresh Corn Muffins
Categories: Diabetic, Breads/bm
Yield: 8 Muffins

1 c Plain cornmeal
1/2 c A-p flour
1 tb + 1 ts baking powder;
1 ts Salt;
1 c Fresh corn
1 Egg; slightly beaten
1/4 c Vegetable oil;
1 c Buttermilk;

Combine first 4 ingredients in medium mixing bowl. Add corn, egg,
oil, and buttermilk, stirring well. Pour batter into 8 nonstick
muffin cups. Bake at 475 degs for 20-25 mins or until brown.

From: Cookbook for Diabetics and their Families

Each serving: 1 Muffin; Each serving may be exchanged for: 2 bread; 1
fat

Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From
JUNGLE.BOY via GEnie)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip