| |
<< Back
to Recipe list
Buttermilk
Corn Muffins
[printer friendly
version]
Ingredients:
| • |
1
cup yellow corn meal |
| • |
1
cup all purpose flour |
| • |
2
teaspoons baking powder |
| • |
_
teaspoon baking soda |
| • |
_
teaspoon salt |
| • |
1
_ cups non-fat buttermilk |
| • |
_
cup egg substitute |
| • |
1
tablespoon vegetable oil |
| • |
Vegetable
cooking spray |
Combine
first five ingredients (corn meal through salt) in a large
bowl; make a well in the center of the mixture. Combine
buttermilk, egg substitute, and vegetable oil in a small
bowl, stirring well; add to cornmeal mixture, stirring until
dry ingredients are moistened.
Spoon batter evenly into muffin pans coated with cooking
spray, filling _ full. Bake at 425 degrees for 20 minutes
or until golden. Remove corn muffins from pans immediately.
Let cool or wire racks, or serve warm.
************************
Yield: 12 muffins
Calories
103;
Fat 1.8 g;
Protein 4.3 g;
Carbohydrate 17.9 g;
Fiber 0.9 g;
Cholesterol 0 mg;
Sodium 154 mg.
************************
<<
Back to Recipe list
|
|
