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Measurements

Oat-Corn Muffins

Oatmeal and fresh herbs add color, texture, and moistness to these muffins.

1/2 cup cornmeal
1/2 cup unbleached white flour
1/4 cup brown sugar
3/4 cup oatmeal
1/3 cup minced, fresh herbs (thyme, oregano, chives, and/or parsley)
2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups buttermilk
1 large egg
1 large egg white
Cooking spray

  1. Preheat oven to 400 and lightly oil or spray a 12-muffin tin. In a large bowl, combine cornmeal, flour, brown sugar, oatmeal, herbs, baking powder, and salt.
  2. In another bowl, stir together buttermilk and eggs. Pour into dry ingredients and stir quickly to mix.
  3. Spoon batter into prepared muffin tin and bake for 15 to 17 minutes, or until a knife or toothpick inserted into center of a muffin comes out clean.

Makes 12 muffins.
PER SERVING: 92 CAL (12% from fat), 4g PROT, 1g FAT, 5g CARB, 185mg SOD, 24mg CHOL, 1g FIBER
Source: Veggie Life Magazine


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