Corn Bread Muffins

1 1/2 c Yellow cornmeal
1/2 c All-purpose flour
2 tb Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Buttermilk
1/4 c Unsweetened applesauce
2 Egg whites
2 tb Vegetable oil

In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

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