Corn-Oat Muffins

These hearty muffins are proof positive that muffins aren't just for breakfast.


1 dozen (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 111
Caloriesfromfat 25 %
Fat 3.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.8 g
Carbohydrate 17.6 g
Fiber 1.9 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 120 mg
Calcium 0.0 mg


1 1/4 cups low-fat or nonfat buttermilk
1/2 cup yellow cornmeal
1/2 cup regular oats
1/4 cup egg substitute
3 tablespoons brown sugar
2 tablespoons vegetable oil
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Cooking spray


1. Preheat oven to 400°.

2. Combine first 3 ingredients in a medium bowl; let stand 1 hour. Stir in egg substitute, brown sugar, and oil.

3. Combine flour and next 3 ingredients in a large bowl, and make a well in center of mixture. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.

4. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400° for 20 minutes or until golden. Remove muffins from pans immediately.

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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