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Mini Corn Muffins
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1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil
In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add egg
substitute, milk and oil; stir just until moistened. Fill miniature muffin cups
coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes
or until a toothpick comes out clean. Cool for 5 minutes before removing from
pans to wire racks.
Yield: 16 muffins.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |