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Cornmeal Cheese Muffins
Low Salt/Sodium Recipe

Ingredients:
1-1/2 cup cornmeal
1/2 cup whole wheat flour
2-1/2 teaspoon baking powder
3/4 cup skim milk
1/4 cup egg substitute
2 tablespoons olive oil
2 tablespoons honey
1 cup corn
1/4 cup shredded lowfat monterey Jack cheese

In large bowl, combine the cornmeal, flour and baking powder. In medium bowl, combine the milk, egg sub, oil and honey. Stir the liquid ingredients into the dry until just blended, but don't overmix. Fold in the corn and cheese.

Coat 12 muffin cups with cooking spray (or use paper muffin cups). Fill about 3/4 full with batter. Bake at 375 degrees for 15 minutes.

Recipe makes 12 muffins.

Nutrition facts per serving:
Calories: 603.7 (54.3 percent from fat)
Fat: 37.8g
Cholesterol: 2mg
Carbohydrates: 67.2g
Fiber: 2.4g
Sodium: 111mg

See also:
Carrot-Raisin Muffins
Basic Bran Muffins
Low Calorie Cranberry Cornmeal Muffins
Cornmeal Drop Biscuits (Tasty Temptation Recipe)
Cornmeal Pancakes with Serrano and Ginger
BellyBytes.com Good Eats: Cornmeal