TEX MEX MUFFINS

"These are really delicious. I put them with chili the other night and Steve loved them more than the chili. He usually doesn't like muffins." - RisaG., NJ

1 1/2 cups yellow cornmeal
1 tsp. baking soda
1/2 tsp. salt
1 (2 oz.) jar diced pimentos, drained
1 cup shredded nonfat cheddar cheese
1/2 cup finely chopped onion
1/4 cup chopped green chiles, undrained
1/2 cup egg substitute
1 cup skim milk
1 (8 oz.) can yellow cream-style corn*

Preheat oven to 400 degrees F. Lightly spray two muffin tins with vegetable oil spray.

In a mixing bowl, combine the cornmeal, baking soda, and salt; stir in the pimentos, onion, cheese, and chiles. Make a well in the center.

Combine the egg substitute, milk and corn; add to the dry ingredients, stirring just to moisten. Spoon into the prepared tins, filling the cups 3/4 full.

Bake for 30 minutes until golden. Remove from the pans immediately.

*I used regular canned corn and it was just fine. I think she wants you to use cream-style to make the muffins more moist.

Makes 18 muffins, 2 muffins a serving, a trace of fat in each
Adapted from source: So Fat, Low Fat, No Fat by Betty Rohde