Ham and Cheese Corn Muffins

Yield: 12 muffins (serving size: 1 muffin)

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  (3 ounces) reduced-fat shredded sharp cheddar cheese
• 1/2  cup  finely chopped green onions (about 1 bunch)
• 1/2  cup  frozen whole-kernel corn, thawed
• 1/3  cup  (2 ounces) diced extralean ham
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. 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.

3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.

Nutritional Information

Calories:

204

Fat:

6.2g (sat 1.7g,mono 2.8g,poly 1.4g)

Protein:

8.1g

Carbohydrate:

28.7g

Fiber:

1.1g

Cholesterol:

10mg

Iron:

1.5mg

Sodium:

378mg

Calcium:

92mg