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
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Preheat oven to 375 degrees.
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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.
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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!