Buttermilk Corn Muffins
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Nonfat buttermilk||1 1⁄2 Cup (24 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable oil||1 Tablespoon|
|Vegetable cooking spray||1|
Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine buttermilk, egg substitute, and vegetable oil in a small bowl, stirring well; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Spoon batter evenly into muffin pans coated with cooking spray, filling three-fourths full.
Bake at 425° for 20 minutes or until golden.
Remove corn muffins from pans immediately.
Let cool on wire racks.
Serving size: Complete recipe
Calories 1408 Calories from Fat 335
% Daily Value*
Total Fat 37 g57.1%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 1.2 mg0.4%
Sodium 1791.8 mg74.7%
Total Carbohydrates 240 g80.1%
Dietary Fiber 14 g55.9%
Sugars 2.3 g
Protein 30 g60.6%
Vitamin A 2.7% Vitamin C 0.5%
Calcium 79.9% Iron 74.5%
*Based on a 2000 Calorie diet