| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | 123 points, Breads/muff | 15 | servings | |
INGREDIENTS
| 1 | c | Yellow cornmeal |
| 1 | c | All-purpose flour |
| 1 | tb | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Baking soda |
| 1 1/2 | c | Fat-free buttermilk |
| 3 | tb | Vegetable oil |
| 2 | lg | Egg whites; lightly beaten |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 425°F. 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. Divide batter evenly among 15 muffin cups coated with cooking spray. Bake at 425°F. for 12 minutes or until golden. Remove muffins from pans immediately. Yield: 15 Muffins (serving size: 1 muffin) POINTS: 2. Exchanges 1 Starch, 1/2 Fat. Per serving: Calories 105, Protein 3g, Fat 3.3g, Carbohydrates 15.7g Fibre 0.7g Cholesterol 1mg, Sodium 165mg, Calcium 54mg. NOTES : MC formatted by hdeacey@sympatico.ca Recipe by: Make It Fresh, by Weight Watchers' magazine Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 14, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“People disappoint. God doesn’t.”