Cornmeal Muffins

A Weight Watchers recipe which dates back to the mid ’80s at the latest. At one point, I practically lived on these!  They shrink up after a bit of time, so best to eat as fresh as possible. The last time I made them, I used a whole can of crushed pineapple (an extra 50 ml) and doubled the remaining ingredients, which made more than a dozen muffins.

Preheat oven to 350º F.


1/2 cup cornmeal
4 tbs Flour (white or whole wheat)
2 tsp baking powder
1 cup crushed pineapple
1 cup powdered skim milk (just the powder)
2 eggs


Mix all ingredients together. Pour into non-stick (or sprayed) muffin tin. Bake 15-20 minutes, yields 6 muffins. Double the recipe to make a dozen.



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