Buttermilk Corn Muffins
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.
************************