Corn Oat Muffins
Looking for a quick and easy lowfat wheat corn oat muffins? These muffins combine oats, wheat flour and cornmeal and they go great with chili, soup or stew!
Servings: 12 muffins
Calories: 124kcal
Ingredients
- 1 1/4 cups lowfat buttermilk
- 1/2 cup yellow cornmeal
- 1/2 cup oats
- 2 eggs
- 3 tablespoons brown sugar
- 2 tablespoons canola or vegetable oil
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Cooking spray
Instructions
- Preheat oven to 400°. Spray 12 muffin cups with nonstick cooking spray or line with paper liners.
- Combine the buttermilk, oats and cornmeal in a medium bowl; set aside.
- In a large bowl mix the flour, baking powder, baking soda, and salt. Make a well in the center of the flour. Coat the muffin tin with cooking spray.
- Stir the eggs, brown sugar, and oil into the buttermilk mixture. Pour into the well of the flour mixture and mix just until combined. Do not over-mix.
- Divide batter evenly between 12 muffin cups, bake for 14-17 minutes or until golden brown. Remove from the pan immediately.
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 227mg | Potassium: 96mg | Fiber: 2g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 1mg