MamasHealth.com Home Bread Recipes Applesauce muffin Apricot orange bread Banana muffin Banana nut bread Banana wheat muffins Blueberry muffins Bran muffins Cheesy garlic biscuits Chocolate banana Chocolate lover muffins Cinnamon apple muffins Cornbread Corny corn muffins Homestyle biscuits Ironman muffins Lemon poppyseed muffins Pumpkin bread Quick tea loaf Skillet cornbread Spoonbread Links   Email Mama Tips for healthy holiday meals Whole Wheat Bread vs. White Bread Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Egg Substitutes Cooking tips Mama's kitchen dilemmas Inexpensive Ovens Sign up for the MamasHealth Newsletter	Corny Corn Muffins Ingredients: 1 cup whole wheat flour 1 cup corn meal 4 tsp. baking powder ½ tsp. salt 1/4 cup. sugar 2 eggs, lightly beaten ½ cup milk 3 tsp. butter, melted 1 cup cream-style corn Directions: Preheat oven to 425 degrees. Mix the whole wheat flour, corn meal, baking powder, salt, and sugar in one bowl. Mix the eggs, milk, butter, and cream-style corn in a separate bowl. Add the whole wheat flour mixture to the egg mixture and stir until well mixed. Spoon the mixture into 12 greased muffin cups and bake 20-25 minutes.       Orange raisin muffins Ingredients: 1 medium orange 1 c. raisins 2 c. flour 1 tsp. baking soda ½ tsp. salt 1 c. Splenda 1 c. buttermilk ½ c. melted margarine 2 egg substitutes 1 tbsp. powdered sugar Directions: Preheat oven to 400 degrees F. Peel orange and scrape off the white portion of rind. Set aside. Process orange rind and raisins in a food processor or blender just until minced. Combine orange rind mixture, flour and next three ingredients in a large bowl, make a well in center of mixture. Combine buttermilk, margarine and eggs and add to flour mixture, stirring just until moist. Spoon into greased muffin tins, filling 2/3 full. Bake at 400 degrees F for 12-15 minutes. Remove from pans immediately. Squeeze orange sections, reserving juice. Brush muffins with juice and sprinkle evenly with powdered sugar. Makes 18 muffins. Great with our cranberry jelly	Sign up for our Email Newsletter For Email Marketing you can trust
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