Low-Fat Buttermilk Corn Muffins

• 3/4 c. yellow cornmeal
• 3/4 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 2 tsp. sugar
• 1 c. nonfat buttermilk
• 1/4 c. frozen egg substitute, thawed
• 1 Tbsp. vegetable oil
• 1/2 c. canned no salt added whole kernel corn, drained
• vegetable cooking spray

1. Combine first 6 ingredients in a medium bowl, stirring well. Make a well in center of mixture.
2. Combine buttermilk, egg substitute and oil.
3. Add to dry ingredients, stirring just until dry ingredients are moistened.
4. Fold in corn.
5. Spoon batter into muffin pans coated with cooking spray, filling 2/3 full.
6. Bake at 425u0b0 for 18 to 20 minutes or until muffins are golden.
7. Remove muffins from pans immediately.

yellow cornmeal, allpurpose, baking powder, salt, baking soda, sugar, nonfat buttermilk, frozen egg substitute, vegetable oil, salt, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=991482 (may not work)