Breads : Muffins Last Updated: Aug 4th, 2009 - 18:48:00 Buttermilk Corn Muffins By Sandra Woodruff  Printer friendly page Yield: 12 muffins 1 3/4 cups finely ground whole grain cornmeal* 2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2 cups nonfat or low-fat buttermilk 1/4 cup plus 2 tablespoons fat-free egg substitute or 1 large egg plus 1 egg white, lightly beaten 2 tablespoons canola oil or melted trans-free margarine 1 1/2 to 2 tablespoons honey 1. Preheat the oven to 375 degrees F. 2. Place the cornmeal, baking powder, baking soda, and salt in a large bowl, and stir to mix.  Place the buttermilk, egg substitute or eggs, oil, and honey  in a medium bowl, and stir to mix. Add the buttermilk mixture to the cornmeal mixture, and stir to mix. 3. Coat muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake for about 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake. 4. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm. Nutritional Facts (per muffin) Calories: 113   Carbohydrates: 18 g   Fiber: 1.3 g     Fat: 3.3 g    Sat. fat: 0.5 g Cholesterol: 1 mg      Protein: 3.5 g     Sodium: 196 mg    Calcium: 96 mg Potassium: 124 Diabetic exchanges: 1 starch, 1/2 fat Variation: To make Buttermilk Cornbread, coat a large ovenproof skillet with nonstick cooking spray and spread the batter evenly in the skillet. Bake in a preheated 400 degree oven for about 25 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean. Be careful not to overbake. Let sit for 5 minutes before cutting into wedges and serving. Note: For the softest, lightest texture, be sure to use only finely ground cornmeal in this recipe. Since this recipe contains no flour, coarsely ground cornmeal may produce a crumbly texture that won't hold together well. © Copyright 2005 by eatsmarttoday.com Top of Page