Whole Wheat Corn Muffins
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|White cornmeal||1⁄4 Cup (4 tbs)|
|Baking powder||1 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
Combine flour, cornmeal, sugar, baking powder, and salt; mix well.
Add milk, egg white, and oil stir just until blended.
Spoon barter into muffin pans coated with cooking spray, filling two-thirds full.
Bake at 425Â° for 20 minutes or until lightly browned.