- 125 grams of canned Super Sweet Whole Kernel Golden Corn
- 90 grams of Liquid Egg Whites
- 40 grams of Quick 1 Minute 100% Whole Grain Oats
- 32 grams of Gold Standard 100% Whey- Cake Batter
- 1.5 tsp baking powder
- Cinnamon to taste (optional)
- Stevia In the Raw (optional)
These sweet cornbread muffins go well with chili and/or soup. Perfect for the holidays! Use Krusteaz Buttermilk pancake mix for a smoother, fluffier consistency.
- Preheat oven to 350 degrees.
- Combine all ingredients in a food processor and blend until smooth.
- Pour into muffin liners or baking pan of choice.
- Bake at 350 degrees for 30 minutes or until done.