Ham And Cheese Cornbread Muffins - cooking recipe

Ingredients

7 1/2 ounces all-purpose flour (about 1 2/3 cups)
1 cup yellow cornmeal
1 tablespoon sugar
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/4 cups low-fat buttermilk
1/2 cup egg substitute
3 tablespoons canola oil
3/4 cup reduced-fat sharp cheddar cheese, shredded
1/2 cup finely chopped green onion (about 1 bunch)
1/2 cup frozen whole kernel corn, thawed
1/3 cup extra lean cured ham, diced
cooking spray

Preparation

Preheat oven to 350\u00b0.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350\u00b0 for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.