Buttermilk Corn Muffins
Preheat oven to 400 degrees F. Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray. In a large bowl, stir together flour, cornmeal, sugar (if using), baking powder, and salt.Advertisement
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 1/4 cup granulated sugar.