I like corn muffins, but they are typically high in carbs. Today I decided to bake a batch using my diabetic-friendly formula!
I located an old recipe that I knew to produce lovely, tasty corn muffins.
I mixed the all-purpose flour called for in the recipe with half whole-wheat flour, I substituted the sugar with Whey Low® Type D Granular, and I replaced the cup of milk
with a cup of unsweetened almond milk.