Corn-Oat Muffins

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

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 25%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 17.6g
  • Fiber: 1.9g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 120mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 3 ingredients in a medium bowl; let stand 1 hour. Stir in egg substitute, brown sugar, and oil.
  3. 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. 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.
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