Buttermilk Corn Muffins Recipe
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups low fat buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups low fat buttermilk
3 tablespoons vegetable oil
2 large egg whites, lightly beaten
Cooking spray
Energy : 1726.0 kcal
Fat : 58.0 g
Saturated : 6.0 g
Trans : 0.0 g
Monounsaturated : 37.0 g
Polyunsaturated : 11.0 g
Carbs : 255.0 g
Carbohydrates (net) : 246.0 g
Fiber : 10.0 g
Sugars : 36.0 g
Sugars, added : 12.0 g
Protein : 43.0 g
Cholesterol : 15.0 mg
Sodium : 1839.0 mg
Calcium : 1132.0 mg
Magnesium : 129.0 mg
Potassium : 1020.0 mg
Iron : 14.0 mg
Zinc : 3.0 mg
Phosphorus : 1540.0 mg
Vitamin A : 69.0 µg
Vitamin C : 4.0 mg
Thiamin (B1) : 2.0 mg
Riboflavin (B2) : 2.0 mg
Niacin (B3) : 15.0 mg
Vitamin B6 : 0.0 mg
Folate equivalent (total) : 911.0 µg
Folate (food) : 104.0 µg
Folic acid : 475.0 µg
Vitamin B12 : 1.0 µg
Vitamin D : 0.0 µg
Vitamin E : 10.0 mg
Vitamin K : 1.0 µg
Water : 422.0 g
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