Orange-Ginger Corn Muffins

Ingredients

• 0.3 teaspoon baking soda 
• 0.7 cup self-rising cornmeal yellow
• 0.3 cup egg substitute 
• 1 teaspoon ginger fresh grated
• 1 cup buttermilk low-fat
• 0.3 cup orange marmalade 
• 1 teaspoon orange rind grated
• 1.3 cups self-rising flour 
• 0.3 cup sugar 
• 0.3 cup apple sauce unsweetened
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. . Lightly spoon flour and cornmeal into dry measuring cups; level with a knife.
3. Combine flour, cornmeal, sugar, and baking soda in a medium bowl; stir well with a whisk.
4. Combine buttermilk and next 6 ingredients in a bowl; stir well with a whisk.
5. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
6. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center.
7. Remove muffins from pan immediately; place on a wire rack.