Title: Sweet Corn Muffins
Categories: None
Yield: 14 Muffins

1 1/4 c Whole wheat flour
1 c Cornmeal, whole grain
1 tb Baking powder
1/2 ts Baking soda
1 1/3 c Lowfat buttermilk, (recipe
-specifies nonfat)
1/4 c Molasses, or sugarcane
-syrup, +
2 tb Molasses, or sugarcane syrup
2 Egg whites
1/2 c Dates, chopped

I know there was a request for lowfat cornbread muffins and granola bars.
Here are a couple of recipes I came across yesterday in "Secrets of
Fat-Free Baking" by Sandra Woodruff, RD.

Combine the flour, cornmeal, baking powder, and baking soda, and stir to
mix well. Add the buttermilk, molasses or sugarcane syrup, and egg whites,
and stir just until the dry ingredients are moistened. Fold in the dates.

Coat muffin cups with nonstick cooking spray, and fill 2/3 full with the
batter. Bake at 350 for about 15 minutes, or just until a wooden tooghpick
inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven, and allow it to sit for 5 minutes
before removing the muffins. Serve warm or at room temperature.

Amount Per Serving Calories 125, Calories from Fat 5, Percent Total
Calories From: Fat 4%, Protein 12%, Carb. 84.

Posted to Digest eat-lf.v097.n019 by DaStanfill@aol.com on Jan 19, 1997.