This may not suit you if you want a plain corn muffin; but it looks as if it would be moist because of the ingredients in it; yogurt, creamed corn, and cheese. The peppers could be left out for a milder flavor. To bake it in muffin form will take a little adaptation and experimentation.

MEXICAN CORNBREAD

3 egg whites
8 oz. fat-free yogurt
1 small can creamed corn
2 1/2 tbsp. corn oil
1 1/2 c. yellow corn meal
1 tb. baking powder
1 tsp. salt
2 chopped jalapeno peppers, seeds removed
2 tbsp. chopped green pepper
1 c. grated mozzarella cheese

Mix all ingredients in the order given. Bake in preheated 350° oven in a well-greased iron skillet. Serves 8

calories 218 (30% fat) chol 8mg
total fat 7g (sat 2.2g) sodium 653mg