Buttermilk Corn Muffins
This savory muffin recipe is less sweet than most corn breads. The muffins are delicious as a side dish to soups or chili.
Ingredients
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Nonstick cooking spray
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1 cup all-purpose flour
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3/4 cup yellow cornmeal
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1 tablespoon sugar or sugar substitute* equivalent to 1 tablespoon sugar (optional)
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 cup buttermilk
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1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
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1 tablespoon canola oil
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1 tablespoon lower-fat stick margarine, melted
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1 teaspoon vanilla
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1/2 teaspoon butter flavoring
Directions
1.
Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.
2.
In a small bowl, whisk together buttermilk, egg, oil, margarine, vanilla, and butter flavoring. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Don't overmix; batter should be slightly lumpy.
3.
Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
*Sugar Substitutes
Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar.
Nutrition information
Calories 92, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 129 mg, Carbohydrate 15 g, Fiber 1 g, Protein 3 g. Exchanges: Starch 1.
Percent Daily Values are based on a 2,000 calorie diet
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