Fruit Surprise Cornmeal Muffins - cooking recipe

Ingredients

nonstick spray
3/4 c. unbleached white flour
1/2 c. whole wheat flour
3/4 c. yellow cornmeal
1 Tbsp. baking powder
2 egg whites or equivalent egg substitute
1/4 c. white grape juice concentrate (available in supermarkets)
1/2 c. crushed pineapple, drained
1/2 c. pineapple juice
1/2 c. skim milk
2 Tbsp. fruit jam (made with no added sugar)

Preparation

Preheat oven to 425\u00b0.
Spray nonstick spray into muffin tin cups or use paper cups.
In medium bowl, thoroughly combine the two kinds of flour, cornmeal and baking powder.
In a small mixing bowl, lightly beat egg whites. Stir in the oil, grape juice concentrate, crushed pineapple, pineapple juice and skim milk. Add the egg and fruit mixture to the dry ingredients, mixing just to moisten.
Fill 12 muffin cups 2/3 full and drop about 1/2 teaspoon of fruit jam on top of each muffin.
Bake for 15 to 20 minutes or until a cake tester inserted in the center of the muffin comes out clean. One serving (1 muffin) contains 1 starch/bread exchange, 1/2 fruit exchange, 1 fat exchange, 152 calories, 25 grams carbohydrates, 3 grams protein, 5 grams fat, a trace of fiber, 0 milligrams cholesterol, 100 milligrams sodium and 28% calories from fat.
Makes 12 servings.