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Buttermilk Corn Muffins

Heart.Foods's picture
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 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
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn
Interest: 
Healthy

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Average: 4.5 (14 votes)

Nutrition Rank

Nutrition Facts

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

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Buttermilk Corn Muffins Recipe