Parmesan Corn Muffins

Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 29%
  • Fat: 3.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 5g
  • Carbohydrate: 16g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 1.2mg
  • Sodium: 284mg
  • Calcium: 138mg

Ingredients

  • 2 cups white cornmeal mix
  • 3/4 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground red pepper
  • 2 1/2 cups fat-free buttermilk
  • 1/2 cup egg substitute
  • 2 tablespoons vegetable oil
  • Vegetable cooking spray

Preparation

  1. Combine first 4 ingredients in large mixing bowl, and make a well in center of mixture.
  2. Stir together buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full.
  3. Bake at 425° for 15 minutes or until golden. Remove from pans immediately, and cool on wire racks.
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