Categories: Breakfast, Healthier Desserts

Ingredients

• 1/2 cup whole grain yellow corn meal
• 1/2 cup whole wheat flour
• 2 tablespoons Splenda
• 2 teaspoons baking powder
• 1/4 cup flaxseed meal
• 1/4 teaspoon salt (optional)
• 1/4 cup egg substitute (or egg whites)
• 1/2 cup milk
• 1/2 teaspoon liquid butter flavor extract

Directions

1. Preheat oven to 425 degrees F.

2. In one bowl combine the dry ingredients:

3. 1/2 cup whole grain yellow corn meal

4. 1/2 cup whole wheat flour

5. 2 tablespoons Splenda

6. 2 teaspoons baking powder

7. 1/4 cup flaxseed meal

8. 1/4 teaspoon salt (optional)

9. In a small bowl, combine the wet ingredients:

10. 1/4 cup egg substitutes (egg white)

11. 1/2 cup milk

12. 1/2 teaspoon liquid butter flavor extract

13. Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil.

14. Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among 5 muffin compartments.

15. Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.

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