Preheat oven to 425. Place a muffin pan in the oven at the same time. Combine cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl; make a well in the center of the mixture.
Combine egg whites, yogurt and canola oil. Add to the dry ingredients, stirring just until moistened.
Carefully remove the hot muffin pan from the oven and spray with vegetable spray. Spoon mixture into muffin wells until 3/4 full. Bake at 425 for 12 - 14 minutes.
The muffins can be made fat free by replacing the canola oil with unsweetened apple sauce. These will be more dense and very crumbly.
The muffins are great for breakfast split and toasted with butter.
Originally Submitted
4/6/2011
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