Southwest Corn Muffins
|Yellow cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Tablespoon|
|Egg whites||2 , lightly beaten|
|Buttermilk||1 Cup (16 tbs)|
|Unsweetened applesauce||1⁄3 Cup (4.8 tbs)|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Finely shredded reduced fat sharp cheddar cheese||3 Ounce (3/4 Cup)|
Preheat the oven to 400°.
Spray six large, 3" muffin cups with no-stick spray and set aside.
In a large bowl, stir together the cornmeal, flour, sugar and baking powder.
Make a well in the center of the mixture.
In a small bowl, stir together the egg whites, buttermilk and applesauce.
Add the buttermilk mixture to the cornmeal mixture and stir just until moistened.
Fold in the chili peppers and 1/2 cup of the cheese.
Spoon the batter into the prepared cups, filling each 3/4 full.
Top with the remaining 1/4 cup of cheese.
Bake for 20 to 22 minutes or until golden brown, and a toothpick inserted in the center comes out clean.
Cool the muffins in the muffin cups for 5 minutes.
Then remove the muffins and cool on a wire rack.