Low-Fat Buttermilk Corn Muffins Recipe

Name: Low-Fat Buttermilk Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 425u00b0 for 18 to 20 minutes or until muffins are golden.
7
Remove muffins from pans immediately.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 c. yellow cornmeal, 3/4 c. all-purpose flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, and more.

Yes, Low-Fat Buttermilk Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Buttermilk Corn Muffins

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