Buttermilk Corn Muffins (2 Points)
Buttermilk Corn Muffins (2 Points) Preparation
Preheat oven to 425F. 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 425F. 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 firstname.lastname@example.org Recipe by: Make It Fresh, by Weight Watchers magazine Posted to EAT-LF Digest by "Helen Deacey"
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Buttermilk Corn Muffins (2 Points). Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven