Desserts recipes
Corn Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups nonfat buttermilk
3 tablespoons vegetable oil
2 egg whites -- lightly beaten
Vegetable cooking spray

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 425° for 12 to 14 minutes or until golden. Remove from pans immediately.

Yield: 15 muffins.

Print this recipe