Charlene's Recipe

sweet corn muffins

Category: for the heart

Serves 12

Vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
3 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
dash of cayenne
1 cup fat free or low fat buttermilk
Egg substitute or 1 egg or 1 large egg
2 Tbsp canola oil

Preheat oven to 425 F. Lightly spray a 12 cup nonstick mini muffin pan with vegetable oil spray.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt and cayenne.
In a small bowl, whisk together buttermilk, egg and oil. Add to flour mixture. Stir until just moistened. Do not over mix. Spoon batter into muffin pan.
Bake for 12 minutes or until a cake tester or wooden toothpick inserted in center comes out clean. Let cool on a cooling rack for 5 minutes before removing from pan.