Buttermilk Corn Muffins Recipe
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 | |
| 1 1/2 cups nonfat buttermilk | ||
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Vegetable oil | 1 Tablespoon | |
| Vegetable cooking spray | ||
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.
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.
Chef
