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Moist Cornmeal Muffins

Categories: Low-fat, Sweet
Type: Desserts and Baked Goods

For muffins that are light and tender, be sure to use only finely ground cornmeal.

Serves: 12 muffins


  • 2 cups finely ground yellow or white cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 egg whites, lightly beaten, or 2 eggs, lightly beaten
  • 2 cups nonfat or low-fat buttermilk
  • 2-3 tablespoons honey

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  1. Place the cornmeal, baking powder, and baking soda in a large bowl, and stir to mix well. Add the egg whites or eggs, buttermilk, and honey, and stir just until the dry ingredients are moistened.
  2. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill three-fourths full with the batter. Bake at 350° about 16 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
  3. Remove the muffin tins from the oven, and allow to sit for 5 minutes before removing the muffins. Serve warm or at room temperature, refrigerating any leftovers not eaten within 24 hours.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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