Cornmeal Muffins
Serves: 12
 
Ingredients
  • 1¼ cup all-purpose flour (not self-rising)
  • ¾ cup all-purpose cornmeal, unsifted (not self-rising)
  • 1 Tbsp sugar
  • 1 Tbsp low-sodium baking powder
  • ⅛ tsp baking soda
  • ⅛ tsp salt
  • 1½ tsp Mrs Dash Original Seasoning blend
  • 1 egg, beaten
  • 1 cup skim milk
  • 1 Tbsp canola oil (to oil the pans)
  • 3 Tbsp melted unsalted butter or canola oil
Instructions
  1. Preheat oven to 425 degrees. Grease muffin pans and put them into the oven to heat while you prepare the batter.
  2. Sift the flour and then carefully measure it. Then sift the flour, sugar, backing powder, baking soda, and together twice. Whisk the flour mixture together with the Mrs Dash and the cornmeal.
  3. In a medium mixing bowl, beat the milk and beaten egg together. Then add melted butter or canola oil, stirring to mix well.
  4. Add all of the dry ingredients and mix gently, stirring just until the the dry ingredients are wet and well blended. (Don’t beat the batter or over-mix.)
  5. Fill greased muffin pans ⅔ full. Bake at 425 degrees until golden brown (approximately 15-20 minutes) and a toothpick inserted in the middle of a muffin comes out clean.
Nutrition Information
Serving size: 1 muffin Sodium: 106mg
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/cornmeal-muffins/