1 C. all-purpose flour
\n2\/3 C. yellow cornmeal
\n2 T. sugar
\n2 tsp. baking powder
\n1\/4 tsp. salt
\n2\/3 C. fat-free buttermilk
\n3 T. vegetable oil
\n2 large egg whites, lightly beaten
\nCooking spray
\n1\/4 C. (1 oz.) grated fresh Parmesan cheese<\/p>\n
Preheat oven to 425\u00ef\u00bf\u00bd. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist. Spoon batter into 10 muffin C. coated with cooking spray. Sprinkle evenly with cheese. Bake at 425\u00ef\u00bf\u00bd for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.<\/p>\n
Yield: 10 servings
\nCalories: 151
\nFat: 4.9g
\nFiber: 0.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. all-purpose flour 2\/3 C. yellow cornmeal 2 T. sugar 2 tsp. baking powder 1\/4 tsp. salt 2\/3 C. fat-free buttermilk 3 T. vegetable oil 2 large egg whites, lightly beaten Cooking spray 1\/4 C. (1 oz.) grated fresh Parmesan cheese Preheat oven to 425\u00ef\u00bf\u00bd. Lightly spoon flour and cornmeal into dry measuring C.; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center…<\/p>\n