Orange-Ginger Corn Muffins

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 137
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Protein: 3.2g
  • Carbohydrate: 25.4g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Sodium: 320mg
  • Calories from fat: 17%
  • Fiber: 0.9g
  • Calcium: 100mg

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

Preparation

  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.
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