Elaine's Healthy Cornbread Muffins

• 12 cup yellow cornmeal, whole grain
• 12 cup whole wheat flour
• 2 tablespoons Splenda granular
• 2 teaspoons baking powder
• 14 cup flax seed meal
• 14 teaspoon salt (optional)
• 14 cup egg substitute
• 12 cup milk
• 12 teaspoon butter flavor extract

1. Preheat oven to 425 degrees F. Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil.
2. In one bowl combine the dry ingredients.
3. In another bowl, combine the wet ingredients.
4. Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula).
5. Divide the batter evenly among the muffin compartments.
6. Bake 20-25 minutes.
7. Immediately remove the muffins from the pan and serve them hot.

yellow cornmeal, whole wheat flour, splenda, baking powder, meal, salt, egg substitute, milk, butter

Taken from www.food.com/recipe/elaines-healthy-cornbread-muffins-359761 (may not work)