Jackie’s Corn Bread Muffins - kidney

1  cup		all purpose white flour
1  cup		plain cornmeal, white or yellow
1/4  cup		sugar
2  teaspoons		baking powder
1/2  cup		liquid egg substitute
1  cup		unenriched rice milk
2  tablespoons		unsalted butter, melted or 2 tablespoons canola oil

Tip: Click on the ingredient links to learn the nutritional information for all the Jackie’s Corn Bread Muffins - kidney ingredients. The serving size for any ingredient in Jackie’s Corn Bread Muffins - kidney may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400° F.
In a bowl, combine flour, cornmeal, sugar and baking powder.
In another bowl, combine egg substitute, rice milk and melted butter.
Stir dry ingredients into wet ingredients just until moistened.
Fill greased or paper-lined muffin cups 2/3 full.
Bake for 15 to 20 minutes or until a toothpick comes out clean.
Serve warm.
Helpful hints
By using egg substitute instead of egg and rice milk instead of milk, phosphorus is reduced from 130 mg to 100 mg. The baking powder contributes 76 mg phosphorus to each muffin. Limit portion to one muffin.
Do not substitute self-rising corn meal — it’s higher in phosphorus.
Freeze leftover muffins and reheat for a quick meal addition later.