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Muffins, Kasha Corn (D)
Source: "Light & Spicy," by Barbara Gibbons (1989)
Yield: 12

1/2 cup kasha, medium
2 tablespoons diet margarine
2/3 cup boiling water
1/2 cup skim milk
1-1/4 cups all-purpose flour
1/3 cup cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
2 egg whites, or 1 egg, lightly beaten

Combine kasha and margarine in a mixing bowl; stir in boiling water. Stir in milk and set aside for 10 to 15 minutes.

Combine dry ingredients and mix well. Stir into the kasha mixture. Mix in the lightly beaten egg.

Prepare nonstick muffin pans with cooking spray and spoon in the batter. Bake in a preheated 425°F oven for 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Posted by Annice Grinberg

Nutritional Info Per Serving: 101 Calories; 1g Fat (11.8% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 290mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates