Orange-Ginger Corn Muffins



12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 18 Minutes

Nutritional 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


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


Preheat oven to 400°.

. 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.

. 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.