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Cornbread Muffins by Angie Best-Boss with David Edelberg, M.D.

Often, cornbread has too much fat, but this recipe is adapted to be low-fat and good for you.

INGREDIENTS | SERVES 8

  • 1 cup yellow corn meal
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • ¼ cup ground flax seed
  • ¼ cup wheat germ
  • 2 teaspoons baking powder
  • 1 cup low-fat buttermilk
  • ½ cup egg substitute, beaten
  • 1 teaspoon vegetable oil

  1. Preheat oven to 350°F.

  2. Mix and sift dry ingredients.

  3. Add buttermilk, egg substitute, and oil.

  4. Pour into muffin tins that have been sprayed with nonstick spray.

  5. Bake 20 to 30 minutes until golden brown on top.

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