Mini Mexican Corn Muffins
|Whole wheat flour||1 Cup (16 tbs)|
|Whole grain yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Non fat buttermilk||1 1⁄2 Cup (24 tbs)|
|Reduced fat cheddar cheese/Shredded non fat cheddar cheese||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 1⁄2 Tablespoon, finely chopped|
1. Combine the flour, cornmeal, baking powder, baking soda, and cumin seeds in a large bowl, and stir to mix well. Add the buttermilk and egg whites, and stir just until the dry ingredients are moistened. Fold in the cheese and, if desired, the jalapeno peppers.
2. Coat mini-muffin tins with nonstick cooking spray, and fill each cup completely full with the batter. Bake at 350 °F for about 10 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
3. Remove the muffins tins from the oven, and allow them to sit for 5 minutes before removing the muffins.