1 cup of yellow cornmeal
3/4 cup of sifted all purpose flour
1/2 teaspoon of salt
1 & 1/2 teaspoons of baking powder
1 tablespoon of sugar
1 medium egg, beaten
1 cup of buttermilk, made from skim milk
2 tablespoon of margarine, melted

Preheat your over to 400 degrees F. Prepare twelve 2 1/2 inch muffin pans with vegetable pan-coating or line them with paper baking cups.

Sift together the dry ingredients and mix lightly with a fork.

Combine the beaten egg, buttermilk, and the melted margarine; mix well.

Add all at once to the dry ingredients. Stir vigorously to mix this well, then beat gently for 1-2 minutes.

Fill the prepared muffin pans half full (3 tablespoons of batter per muffin).

Bake for 25-30 minutes.

Serve hot.

makes 12 muffins
1 serving = 1 muffin
1 serving = 1 starch & 1/2 fat

Calories = 104
g protein = 3
g carbohydrate = 17
g dietary fiber = 0.2
g fat - total = 3
mg cholestrol = 24
mg sodium = 206

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