Cornmeal Muffins

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 0.0%
  • Fat: 4g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 18.2g
  • Fiber: 0.9g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 262mg
  • Calcium: 0.0mg

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups nonfat buttermilk
  • 1/4 cup egg substitute
  • 3 tablespoons vegetable oil
  • Cooking spray

Preparation

  1. Preheat oven to 425°.
  2. Combine first 6 ingredients in a bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
  3. Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425° for 14 minutes or until golden. Remove muffins from pans immediately, and serve warm.
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