Raters complained of boring flavor and dryness \u2013 so think about that.<\/p>\n
Ingredients
1\u00a0cup\u00a0all-purpose flour
2\/3\u00a0cup\u00a0yellow cornmeal
2\u00a0tablespoons\u00a0sugar
2\u00a0teaspoons\u00a0baking powder
1\/4\u00a0teaspoon\u00a0salt
2\/3\u00a0cup\u00a0fat-free buttermilk
3\u00a0tablespoons\u00a0vegetable oil
2\u00a0large egg whites, lightly beaten
Cooking spray
1\/4\u00a0cup\u00a0(1 ounce) grated fresh Parmesan cheese<\/p>\n
Preparation
Preheat oven to 425\u00b0.
Lightly spoon flour and cornmeal into dry measuring cups; 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 cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425\u00b0 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 (serving size: 1 muffin)<\/p>\n","protected":false},"excerpt":{"rendered":"
Raters complained of boring flavor and dryness \u2013 so think about that. Ingredients1\u00a0cup\u00a0all-purpose flour 2\/3\u00a0cup\u00a0yellow cornmeal 2\u00a0tablespoons\u00a0sugar 2\u00a0teaspoons\u00a0baking powder 1\/4\u00a0teaspoon\u00a0salt 2\/3\u00a0cup\u00a0fat-free buttermilk 3\u00a0tablespoons\u00a0vegetable oil 2\u00a0large egg whites, lightly beaten Cooking spray 1\/4\u00a0cup\u00a0(1 ounce) grated fresh Parmesan cheese PreparationPreheat oven to 425\u00b0.Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, … <\/p>\n