Buttermilk Corn Muffins Recipe
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups fat-free buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
Directions
Preheat oven to 425°.
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 425° for 12 minutes or until golden.
Remove muffins from pans immediately.
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 425° for 12 minutes or until golden.
Remove muffins from pans immediately.
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