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Corn Muffins

Yield: 12 one muffin per serving



1 cup lowfat buttermilk
1 egg
3 tablespoons melted trans-free margarine
1-1/2 cups cornmeal
3/4 cup flour
1/3 cup sugar
1/3 cup splenda
1 tablespoon baking powder

Preheat oven to 400 degrees. Line muffin pan with paper or lightly oil.

Mix all ingredients together in large bowl and divide into 12 muffins.

Bake 20-25 minutes or until muffins are firm in the center. Allow to cool briefly and then turn muffins out of pan. Store leftovers in refrigerator or freezer.