Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup all-purpose flour
¾ cup yellow cornmeal
1 tablespoon sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip) (optional)
2 teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1 tablespoon canola oil
1 tablespoon lower-fat stick margarine, melted
1 teaspoon vanilla extract
½ teaspoon butter flavoring
Preheat oven to 400°F. Lightly coat twelve 2- ½-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.
In a small bowl, whisk together buttermilk, egg product, canola oil, margarine, vanilla extract, and butter flavoring. Add buttermilk mixture all at once to flour mixture; stir just until moistened. Don't overmix; batter should be slightly lumpy.
Spoon batter into prepared muffin cups. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¼ cup granulated sugar.