Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0
Recipe by Cooking Light June 2004

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Randy Mayor; Cindy Barr

Recipe Summary

Yield:
10 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.

  • Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Nutrition Facts

151 calories; calories from fat 29%; fat 4.9g; saturated fat 1.1g; mono fat 1.2g; poly fat 2.4g; protein 4.3g; carbohydrates 21.9g; fiber 0.6g; cholesterol 2mg; iron 1mg; sodium 229mg; calcium 110mg.
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