Corn-Oat Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 3 tablespoons brown sugar 
• 0.3 cup egg substitute 
• 1.3 cups nonfat buttermilk low-fat
• 0.5 cup regular oats 
• 0.3 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1 cup flour whole wheat
• 0.5 cup cornmeal yellow

Equipment

• bowl
• oven

Directions

1. Preheat oven to 40
2. Combine first 3 ingredients in a medium bowl; let stand 1 hour. Stir in egg substitute, brown sugar, and oil.
3. Combine flour and next 3 ingredients in a large bowl, and make a well in center of mixture.
4. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened.
5. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
6. Bake at 400 for 20 minutes or until golden.
7. Remove muffins from pans immediately.