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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 17 |
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Ingredients:
2 cups white cornmeal mix |
3/4 cup all-purpose flour |
1/2 cup grated parmesan cheese |
1/4 teaspoon ground red pepper |
2 1/2 cups fat-free buttermilk |
1/2 cup egg substitute |
2 tablespoons vegetable oil |
vegetable cooking spray |
Directions:
1. Combine first 4 ingredients in large mixing bowl, and make a well in center of mixture.
2. Stir together buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling two-thirds full.
3. Bake at 425° for 15 minutes or until golden. Remove from pans immediately, and cool on wire racks.
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