Corn Bread Muffins

By KrisR

Ingredients

• 3/4 cup skim milk
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup fine corn flour
• 1/2 cup white whole wheat flour
• 1 tsp baking powder
• 1 cup fresh or frozen corn
• 1 jalepeno pepper, seeded and minced
• 2 egg whites
• 1 Tbs honey
• cooking spray
• 1 1/2 oz low fat cheddar cheese, grated (1/4c)

Preparation

Step 1

1. Preheat oven to 350. In a small saucepan, mix milk and tomatoes. Place over hight heat. As soon as milk starts to bubble around the edges turn off heat and set aside.
2. In a large bowl, add both flours and baking powder; mix well to combine. Make a well in center. Add corn, jalepeno, egg whites, honey and milk-tomato mixture. Mix will a wooden spoon until wet ingredients are just combined with dry.
3. Coat a muffin tin with cooking spray. Fill up 9 cups 3/4 of the way with batter and sprinkle cheese over top of each. Bake 10-12 minutes until muffins puff and a toothpick comes out clean when inserted in centers. Transfer to wire rack. Serve immediately or cool completely before soring in airtight container for up to 3 days.