Title: Lf Store and Bake Corn Muffins
Categories: Bread Breakfast
Yield: 8 Servings

3	tb	Sugar
1	tb	Lighter bake
1		Egg
2/3	c	Buttermilk
1/2	c	Flour
1/3	c	Yellow cornmeal
1/2	ts	Baking powder
1/4	ts	Baking soda
1/4	ts	Salt

Combine sugar, oil and egg. Beat well. Add buttermilk. Stir in gently flour, cornmeal, baking powder, soda and salt; stir just until moistened. Spoon desired amount into lined muffin cups. Microwave: 1) Muffin - 20 to 30 seconds; 2) Muffins - 30 to 45 seconds; 3) Muffins - 45 to 60 seconds. Add about 15 seconds to each time if microwaving refrigerated batter. Batter will keep several days in refrigerator.

114 calories 4. 3 grams fat 23 mg cholesterol

Posted to MM-Recipes Digest V4 #5

Recipe by: Microwave Times

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