Double Corn Muffins - cooking recipe

Ingredients

1 c. yellow cornmeal
1/4 c. buttermilk
1/3 c. sugar
1 1/2 tsp. baking powder
1/4 c. Egg Beaters
1/4 c. light corn syrup
1 (8 oz.) can cream-style corn
1/2 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 (4 oz.) can green chilies
1 (7 oz.) can Mexicorn

Preparation

Mix cornmeal with buttermilk; let stand.
Stir flour, baking powder, baking soda and salt; stir in Egg Beaters, corn syrup, chilies and Mexicorn.
Mix until just blended.
Grease or spray 12-cup muffin tin.
Bake at 400\u00b0 for 15 to 20 minutes.
Yields 12 servings; each contains 170 calories and 1 g fat.