Buttermilk Corn Muffins (2 Points)

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1/2 ts Salt
1 c Yellow cornmeal
1/4 ts Baking soda
1 c All-purpose flour
1 tb Sugar
2 ts Baking Powder
1 1/2 c Fat-free buttermilk
2 lg Egg whites; lightly beaten
Cooking spray
3 tb Vegetable oil

Original recipe makes 15



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 hdeacey@sympatico.ca Recipe by: Make It Fresh, by Weight Watchers magazine Posted to EAT-LF Digest by "Helen Deacey" on Mar 14, 1999,

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