ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Ginger Corn Muffins

Prep time 10 mins
Cook time 18 mins
Yield 12 servings (serving size: 1 muffin)

Ingredients

  • 1 1/3 cups self-rising flour
  • 2/3 cup self-rising yellow cornmeal
  • 1/4 cup sugar
  • 1/4 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 1/4 cup egg substitute
  • 1/4 cup unsweetened applesauce
  • 1/4 cup orange marmalade
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated orange rind
  • Cooking spray

Nutrition Information

  • calories 137
  • fat 2.7 g
  • satfat 0.2 g
  • protein 3.2 g
  • carbohydrate 25.4 g
  • cholesterol 0 mg
  • iron 1.1 mg
  • sodium 320 mg
  • caloriesfromfat 17 %
  • fiber 0.9 g
  • calcium 100 mg

How to Make It

  1. Preheat oven to 400°.

  2. . Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, and baking soda in a medium bowl; stir well with a whisk. Combine buttermilk and next 6 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

  3. . Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Oxmoor House Healthy Eating Collection