Corn Muffin Experiment

As carb-phobic as I am, I'm wondering if my issues aren't more wheat or gluten related so I'm going to branch out a bit and see how my body responds to other carbs while avoiding these. Since we were having chili for dinner, I thought corn muffins were in order. I altered the recipe as such: 1 cup yellow corn meal 1 cup almond flour (in place of flour... we just ground out own with the food processor) 1/4 cup Splenda (instead of sugar) 3 tsps baking powder 1 tsp salt 1/4 cup canola oil (instead of shortening since it is what I had) 2/3 cup Hood Carb Countdown Milk 1/3 cup half n' half (the recipe called for 1 cup milk but no milk in the house so I invented) 1 egg, beaten Preheat oven to 425. Grease muffin pan. Combine corn meal, almond flour, splenda, baking powder and salt. Mix in oil. Mix the egg and milk stuff together. Add to the dry ingredients. Do not over mix. Just a few strokes to get it blended. Fill the muffin cups about 2/3 full. Makes a full 12 muffins. Bake at 425 for 15 minutes... lightly brown around the edge. I ate one hot (w/ butter of course). Pretty tasty. A tad on the dry side but eaten with chili or something else like butter... they are perfect. Do not know the calorie or carb count. Know that corn meal is 20 carbs for 1/4 cup. Each muffin has 1/12 of a cup so about 6-7 carbs from the corn meal per muffin. Plus all the rest. Kathy Kathy