Low-Fat Jalapeno Cornbread Muffins

By damiles1

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 ⁄2 teaspoon salt
• 1 ⁄4 cup low calorie sweetener
• 1 cup fat free sour cream
• 1 ⁄2 cup egg substitute
• 3 ⁄4 cup corn or 3⁄4 cup mexicorn, drained
• 2 jalapenos, finely chopped
• 1 ⁄2 cup low-fat cheddar cheese or 1⁄2 cup Mexican blend cheese

Preparation

Step 1

Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.

Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.

Bake 16-18 minutes or until muffins spring back when touched lightly in the center.