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|
|Fat free buttermilk||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||3 Tablespoon|
|Egg whites||2 Large, beaten|
Preheat oven to 425Â°.
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 425Â° for 12 minutes or until golden.
Remove muffins from pans immediately.