New England Mini Corn Cakes

Recipe Ingredients

1 1/3 cups	83g / 2.9oz	Yellow cornmeal
1 1/3 cups	83g / 2.9oz	Unbleached white flour
4 teaspoons	20ml	Baking powder
3		Eggs - beaten
1 cup	237ml	Evaporated milk
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Low-calorie margarine
3 teaspoons	15ml	Maple flavored extract

Recipe Instructions

Preheat the oven to 400 degrees. Spray 24 muffin cups with non-stick cooking spray.

Combine all ingredients in a large bowl and mix until blended. Fill each muffin cup one third full with batter.

Bake for 13 minutes until lightly browned and a toothpick inserted into center of cake comes out clean. Each pancake is about 1/2 inch high.

This recipe yields 12 servings. Serving size: 2 cakes.

Exchanges Per Serving: 2 Starch.

Nutrition Facts: Calories 163; Calories from Fat 23; Total Fat 3g; Saturated Fat 1g; Cholesterol 54mg; Sodium 177mg; Carbohydrates 29g; Dietary Fiber 1g; Sugars 5g; Protein 6g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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