Picante Corn Bread Muffins
|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Picante sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Plain fat free yogurt||8 Ounce (1 Carton)|
|Egg whites||2 Large|
1. Preheat oven to 425°.
2. Combine first 4 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine picante sauce and next 3 ingredients; stir well. Add to cornmeal mixture, stirring just until moist.
3. Divide batter evenly among muffin cups coated with cooking spray. Bake at 425° for 18 minutes or until golden. Remove from pans immediately.