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Ingredients
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup fat-free buttermilk
- 3 tablespoons vegetable oil
- 2 large egg whites, lightly beaten
- Cooking spray
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Details
Servings 10
Adapted from myrecipes.com
Preparation
Step 1
Preheat oven to 425°.
Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.
Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.
Nutritional Information:
Amount per servingCalories: 151
Calories from fat: 29%
Fat: 4.9g
Saturated fat: 1.1g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 2.4g
Protein: 4.3g
Carbohydrate: 21.9g
Fiber: 0.6g
Cholesterol: 2mg
Iron: 1mg
Sodium: 229mg
Calcium: 110mg
Weight Watcher = 4 PointsPlus
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