Quick Cornmeal Muffins
|Cornmeal||1 Cup (16 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Tablespoon|
|Dried sage||1 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Fat free egg substitute||1⁄4 Cup (4 tbs)|
In a large bowl, whisk together the cornmeal, whole-wheat flour, unbleached flour, baking powder and sage.
In a medium bowl, whisk together the milk, egg, honey and oil.
Pour over the dry ingredients and mix until well combined.
Coat 12 muffin cups with no-stick spray.
Divide the batter among the cups, filling them about halfway.
Bake at 450° for 15 minutes, or until golden ground cumin and 1/4 teaspoon ground black pepper.
Add 2 to 4 tablespoons drained and finely chopped canned chili peppers to the milk mixture. (You can control the hotness of these muffins by your choice of mild or jalapeno peppers and how much of them you use. Three tablespoons of jalapenos produces downright hot muffins.)