Mexican Corn Muffins(Reduced-Fat) - cooking recipe

Ingredients

1 c. yellow cornmeal
1 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking soda
1 c. buttermilk
2 egg whites, lightly beaten
1/4 c. unsweetened applesauce
1 (4 oz.) can diced green chili peppers, drained
1 c. (3 oz.) shredded (reduced-fat) sharp Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Spray muffin cup with no-stick spray. In large bowl, stir together the cornmeal, flour, sugar and baking powder.
In a small bowl, stir together egg whites, buttermilk and applesauce.
Add the buttermilk mixture to flour mixture and stir until moistened.
Fold in chili peppers and 3/4 cup of cheese. Fill muffin cups about 3/4 full with batter.
Top with remaining 1/4 cup cheese.
Bake 14 to 16 minutes or until toothpick inserted in the center comes out clean.