Buttermilk Corn Muffins

By Melzie

Ingredients

• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups nonfat buttermilk
• 1/4 cup egg substitute
• 1 TB vegetable oil
• Vegetable cooking spray

Preparation

Step 1

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and vegetable oil in a small bowl, stirring well; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Spoon batter evenly into muffin pans coated with cooking spray, filling three fourths full. Bake at 425 for 20 minutes or until golden. Remove corn muffins from pans immediately. Let cool on wire racks.

Per muffin: 103 calories, 4.3 protein, 1.8 fat, 17.9 carb, 0.9 fiber, 154 mg sodium