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Buttermilk Corn Muffins

Magical.Palate's picture
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Fat free buttermilk 1 1⁄2 Cup (24 tbs)
  Vegetable oil 3 Tablespoon
  Egg whites 2 Large, beaten
Directions

Preheat oven to 425°.
Combine first 6 ingredients in a bowl; make a well in center of mixture.
Combine buttermilk, oil, and egg whites in a bowl; stir well.
Add to dry ingredients, stirring just until moist.
Divide batter evenly among 15 muffin cups coated with cooking spray.
Bake at 425° for 12 minutes or until golden.
Remove muffins from pans immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Servings: 
15

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4.12143
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 111 Calories from Fat 31

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.4 g2%

Trans Fat 0 g

Cholesterol 0.51 mg0.17%

Sodium 173.6 mg7.2%

Total Carbohydrates 17 g5.7%

Dietary Fiber 0.93 g3.7%

Sugars 2.3 g

Protein 3 g5.8%

Vitamin A Vitamin C

Calcium 5.1% Iron 4.5%

*Based on a 2000 Calorie diet

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Buttermilk Corn Muffins Recipe