Today someone searched my site for this muffin without using baking soda. I remembered a recipe I tried not too long ago in one of my low salt cookbooks from the American Heart Association.
Corn Bread Muffins Without Baking Soda
- 1 cup flour
- 3/4 cup yellow cornmeal
- 1 tbsp. sugar
- 2 tsp. baking powder
- 1 cup skim milk
- egg substitute equal to 1 egg
- 1 tbsp. canola oil
- 1 tbsp. light margarine, melted
Preheat the oven to 425°F. Lightly spray a 12-cup muffin pan with a vegetable oil spray. The recipe suggests using 1/4 cup measure but if you do you only get 9 muffins, not 12.
In a large bowl, stir together the flour, cornmeal, sugar and baking powder.
In a small bowl, whisk together the remaining ingredients. Pour all at once into the dry ingredients, stirring just until moistened. Do not overmix, the batter will be lumpy. Fill each well with 1/4 cup batter (make only 9 muffins).
Bake for 15 to 20 minutes, or until a cake tester comes out clean.
These muffins are on the dense side and kind of chewy. With a little unsalted butter they are pretty good.
Recipe by cookingwithauntjuju.com