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Ingredients
- 1 (8 1/2-ounce) box corn muffin mix
- 3/4 cup fat-free milk
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup thinly sliced green onions
Method
- Combine all ingredients in a bowl; stir well.
- Spoon 2 tablespoons batter for each cake onto a hot nonstick griddle or nonstick skillet. Turn cakes when tops are covered with bubbles and edges look cooked.