Orange-Ginger Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 12 |
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Ingredients:
1 1/3 cups self-rising flour |
2/3 cup self-rising yellow cornmeal |
1/4 cup sugar |
1/4 teaspoon baking soda |
1 cup low-fat buttermilk |
1/4 cup egg substitute |
1/4 cup unsweetened applesauce |
1/4 cup orange marmalade |
2 tablespoons canola or vegetable oil |
1 teaspoon grated fresh ginger |
1 teaspoon grated orange rind |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, and baking soda in a medium bowl; stir well with a whisk. Combine buttermilk and next 6 ingredients in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
3. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
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