Low-Fat Jalapeno Cornbread Muffins - cooking recipe

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

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.