Panelope's Pastries #67
seven and half ounces all-purpose flour
one cup yellow cornmeal
one tablespoon sugar
one and quarter teaspoons baking soda
half teaspoon salt
quarter teaspoon ground red pepper
one and quarter cups low-fat buttermilk
half cup egg substitute
three tablespoons canola oil
quarter cup (three ounces) reduced-fat shredded sharp cheddar cheese
half cup finely chopped green onions
half cup frozen whole-kernel corn
quarter cup (two ounces) diced extralean ham
Mix flour and next five ingredients in a medium sized bowl; blend with a whisk. Make a well in center of mixture. Blend buttermilk, egg substitute, and oil; put to flour mixture, mixing just till moist. Flip in cheese, green onions, corn, and diced ham.
Spoon batter into twelve muffin cups coated with cooking spray. Bake at 350° for twenty-three minutes or till a wooden pick inserted in center comes out clean. Eliminate muffins from pan; put on a wire rack.