Cornmeal Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup egg substitute 
• 1 cup flour all-purpose
• 1.5 cups nonfat buttermilk 
• 0.5 teaspoon salt 
• 3 tablespoons vegetable oil 
• 1 cup cornmeal yellow

Equipment

• bowl
• oven
• muffin liners

Directions

1. Preheat oven to 42
2. Combine first 6 ingredients in a bowl; make a well in center of mixture.
3. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full.
5. Bake at 425 for 14 minutes or until golden.
6. Remove muffins from pans immediately, and serve warm.