3/4 cup fat-free egg substitute or 6 egg whites, lightly beaten
1 1/4 cup broccoli, chopped
1 cup non/lowfat grated cheese
3/4 cup onions, chopped
Combine cornmeal, Splenda, baking powder, and baking soda in a bowl, and
stir well. Add the buttermilk and egg substitute or egg whites, and stir
until dry ingredients are moistened. Fold in the broccoli, onions, and
Coat muffin pan with nonstick cooking spray (nonfat), and fill 3/4 full with
the batter. Bake at 350 degrees F for 15-18 minutes.
Allow muffins to sit for 5 minutes before serving.
Serving size: 1 muffin
Fat: 1 G
Cholesterol: 4 mg
Protein: 7 G
Carbs: 15 G
Fiber: 2 G
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.