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Buttermilk Corn Muffins Recipe
|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|
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 mg
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
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.