| 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.
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