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    2 pt. Buttermilk Corn Muffins


    Source of Recipe


    Make it Fresh

    List of 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 eggs whites lightly beaten
    cooking spray

    Recipe



    1. Preheat oven to 425 degrees F. 2. 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. 3. Divide batter evenly among 15 muffin cups coated with cooking spray. Bake at 425 degrees for 12 minutes or until golden. Remove muffins from pans immediately. Yield: 16 muffins (serving size: 1 muffin).

    POINTS: 2; Exchanges: 1 Starch, 1/2 Fat. Per serving: Cal 105(28% from fat); Pro 3g; Fat 3.3g(sat 0.6g); Carb 15.7g, Fib 0.7g; chol 1mg; Iron 0.8mg; Sod 165mg; Calc 54mg.

    MC Formatted by Sue B 9-2-98 and submitted to the WW forum.

 

 

 

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