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Categories:
yellow cornmeal all-purpose baking powder salt baking soda sugar nonfat buttermilk frozen egg substitute vegetable oil salt vegetable cooking spray
Viewed: 70 - Published at: 3 years agoIngredients
- 3/4 c. yellow cornmeal
- 3/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 2 tsp. sugar
- 1 c. nonfat buttermilk
- 1/4 c. frozen egg substitute, thawed
- 1 Tbsp. vegetable oil
- 1/2 c. canned no salt added whole kernel corn, drained
- vegetable cooking spray
Method
- Combine first 6 ingredients in a medium bowl, stirring well. Make a well in center of mixture.
- Combine buttermilk, egg substitute and oil.
- Add to dry ingredients, stirring just until dry ingredients are moistened.
- Fold in corn.
- Spoon batter into muffin pans coated with cooking spray, filling 2/3 full.
- Bake at 425° for 18 to 20 minutes or until muffins are golden.
- Remove muffins from pans immediately.
