Buttermilk Corn Muffins - cooking recipe

Ingredients

3/4 c. yellow cornmeal
3/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. sugar
1 c. nonfat buttermilk
1/4 c. egg whites or frozen egg substitute(thawed)
1 Tbsp. vegetable oil
1/2 c. canned whole kernel corn, drained
vegetable cooking spray

Preparation

Combine first 6 ingredients in a small bowl and stir well. Make a well in center of mixture and add buttermilk, egg and oil. Stir until dry ingredients are just evenly moistened.
Fold in corn.
Spray muffin tin with vegetable spray and spoon batter 2/3 of the way full into pan.
Bake 425\u00b0 for 18-20 minutes or until golden.
Remove from pan immediately.