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.