Ok so yet another “healthy” recipe. Later tonight or tomorrow I will be making something that’s not WW friendly, I promise! I wanted some muffins for breakfast next week and when I found this recipe for corn muffins in my WW cookbook, I knew I wanted to make it. Last week I had a few disasters making muffins, so I was just happy these were successful! I’ll post an update after I’ve tried them. For now, suffice it to say, the recipe worked! That’s more than I can say for the last muffin recipe I tried…
By Tracey
Classic Corn Bread
from Weight Watchers Complete Cookbook, by Weight Watchers
Ingredients:
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 4 teaspoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons low-fat buttermilk
- 1 large egg
Directions:
Preheat oven to 400 F. Spray an 8-inch square pan or a 12-cup muffin tin with nonstick spray.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a small bowl, beat the buttermilk and egg. Pour over the flour mixture; stir just until blended (do not overmix).
Transfer the batter to the pan or muffin tins. Baking until golden brown and a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in the pan or tins on a rack for 10 minutes. Serve warm.
