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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Polenta Cornmeal Muffins
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup boiling water
- 1 tablespoon margarine
- 1/2 cup milk—soy, rice, dairy, etc.
- 2 eggs
- Cooking spray or vegetable oil for greasing
the pan
- Preheat the oven to 450°. Coat 12 muffin
cups lightly with cooking spray or grease them lightly.
- In a large bowl combine the cornmeal, baking
powder and salt. Mix well.
- Pour in the boiling water and add the
margarine. Stir. The cornmeal will swell and soak up the water. Stir
in the soymilk.
- Add the eggs. Stir until the batter is smooth.
- Pour the batter into the muffin cups. Fill
each cup about half full.
- Bake at 450° for about 20 minutes or
until lightly browned and firm. Remove from the oven and serve.
- Makes 6 servings—2 muffins
each. Extra yummy with main dishes that include beans or lentils.
Per Serving (excluding unknown items): 122 Calories; 5g Fat (33.7%
calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber;
71mg Cholesterol; 315mg Sodium. Exchanges: 1 Grain(Starch); 1/2
Lean Meat; 1/2 Fat; 0 Other Carbohydrates. |
