Buttermilk Cornbread Muffins

Preheat the oven to 375 degrees. In a large bowl, combine the cornmeal, flour, baking powder and soda.

Combine the remaining ingredients and add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.

Bake until golden about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

This recipe yields 12 muffins. Serving size: 1 muffin.

Exchanges Per Serving: 1 1/2 Carbohydrates, 1/2 Monounsaturated Fat.

Nutrition Facts: Calories: 142; Calories from Fat 32; Total Fat 4g; Saturated Fat 1g; Cholesterol 36mg; Sodium 193mg; Carbohydrates 24g; Dietary Fiber 1g; Sugars 7g; Protein 4g.