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Grape Juice-Sweetened Corn Muffins

Fresh.n.Natural's picture
Ingredients
  Blue cornmeal 240 Milliliter (1 Cup)
  Whole wheat pastry flour 240 Milliliter (1 Cup)
  Non-alum baking powder 2 Teaspoon (10 Milliliter)
  Sea salt 1⁄4 Teaspoon (1 Milliliter)
  Nutmeg 1⁄4 Teaspoon (1 Milliliter)
  Chopped nuts 120 Milliliter (1/2 Cup)
  Egg/Egg replacer 1 , beaten
  Vegetable oil 15 Milliliter, unrefined (15 Milliliter)
  Sugar/Natural sweetener 45 Milliliter (45 Milliliter)
  Plain non-fat yogurt 60 Milliliter (1/4 Cup)
  Grape juice 280 Milliliter (1.25 Cup)
  Lemon extract 1 Teaspoon (5 Milliliter)
Directions

Combine dry ingredients, and mix in nuts.
In a separate bowl, mix liquids together, then combine with dry ingredients.
Batter will seem thin but it will thicken.
Pour batter into oiled muffin tins, 2/3 full.
Bake at 425°F (220°C) for 15 minutes.
Cool before serving.

Recipe Summary

Course: 
Breakfast
Method: 
Baked

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2711 Calories from Fat 919

% Daily Value*

Total Fat 100 g153.7%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1752.3 mg73%

Total Carbohydrates 390 g130.1%

Dietary Fiber 45.4 g181.7%

Sugars 98.2 g

Protein 75 g149.8%

Vitamin A 5.1% Vitamin C 123.7%

Calcium 111.5% Iron 74.9%

*Based on a 2000 Calorie diet

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Grape Juice-Sweetened Corn Muffins Recipe