Check out the Jackie’s Corn Bread Muffins - kidney calories and how many carbs in Jackie’s Corn Bread Muffins - kidney. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Monday, March 26, 2018 at 8:42am
filed under
Breads
Serving size: 1 each
Recipe category: Breads
Prep time: 20 min
Cook time: 20 min
Difficulty: Easy
Calories: 119 (6% DV)
Fat: 2g (3% DV)
Carbohydrates: 21g (7% DV)
Protein: 4g (7% DV)
Description: Nutrients per serving
Calories 124
Protein 3 g
Carbohydrates 23 g
Fat 3 g
Cholesterol 5 mg
Sodium 85 mg
Potassium 40 mg
Phosphorus 100 mg
Calcium 64 mg
Fiber 1.0 g
Ingredients: Makes 12 servings (12 each)
1
cup
1
cup
1/4
cup
2
teaspoons
1/2
cup
1
cup
2
tablespoons
Tip: Click on the ingredient links to learn the nutritional information for all the Jackie’s Corn Bread Muffins - kidney ingredients. The serving size for any ingredient in Jackie’s Corn Bread Muffins - kidney may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Preheat oven to 400° F. In a bowl, combine flour, cornmeal, sugar and baking powder. In another bowl, combine egg substitute, rice milk and melted butter. Stir dry ingredients into wet ingredients just until moistened. Fill greased or paper-lined muffin cups 2/3 full. Bake for 15 to 20 minutes or until a toothpick comes out clean. Serve warm. Helpful hints By using egg substitute instead of egg and rice milk instead of milk, phosphorus is reduced from 130 mg to 100 mg. The baking powder contributes 76 mg phosphorus to each muffin. Limit portion to one muffin. Do not substitute self-rising corn meal — it’s higher in phosphorus. Freeze leftover muffins and reheat for a quick meal addition later.