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Gluten Free Cornbread Muffins

Contributed by: Amy Lorber

This is a lower calorie and lower fat recipe a customer wanted to share with others. It has not been tested in the Bob's Red Mill kitchen.

  • 20 oz (3-1/2 cups) GF Cornbread Mix
  • 1-1/2 cups Non Fat Milk
  • 1/3 cup Non Fat Sour Cream or Yogurt
  • 4 Egg Whites

Directions

Preheat oven to 375°F.  Line 16 muffin cups with muffin liners.

Place entire contents of cornbread mix in large bowl. Add milk, egg whites and yogurt (or sour cream). Mix until blended. Spoon batter into prepared muffin cups. Bake for 20 minutes or until tops are browned. Enjoy with favorite soup or with honey (as dessert).   Makes 16 muffins.

*You can add 1 1/2 cups of fresh blueberries for some variety.
Gluten Free Cornbread Muffins

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Products Used in this Recipe

GF Cornbread Mix
 Mixes
GF Cornbread Mix
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Nutritional Information

Serving Size: 1 Muffin Amount Per
Serving 		% Daily
Value
Calories 130  
Calories from Fat 5  
Total Fat 1g 2%
Saturated Fat g %
Trans Fat g %
Cholesterol g %
Sodium 350mg 15%
Potassium g %
Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Sugars 5g 0%
Protein 4g 8%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.