Ingredients

• 1 cup canned cream-style corn
• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
• 1/2 cup fat-free sour cream
• 1/2 cup reduced-fat shredded cheddar cheese
• 1/4 cup chopped scallions
• 2 tbsp. Splenda No Calorie Sweetener (granulated)
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt

Directions

1. Preheat oven to 375 degrees.

2. Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients — then add the contents of the small bowl to the large one, and stir until well mixed.

3. Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 – 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

Email to a friend | Print this recipe | Back