Cheesy Good Cornbread Muffins

A Hungry Girl recipe!

Ingredients:
1/2 c canned cream-style corn
1/3 c all-purpose flour
1/4 c yellow cornmeal
1/4 c fat-free liquid egg substitute, like Egg Beaters
1/4 c fat-free sour cream (I used nonfat plain yogurt)
1/4 c reduced-fat shredded cheddar cheese
1/8 c chopped scallions (I used onion powder)
1 T Splenda No Calorie Sweetener, granulated (I used sugar)
3/4 tsp baking powder
1/8 tsp salt
Optional: 1/4 tsp. hot sauce  

Directions:
Preheat oven to 375 degrees.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
Spray a 6-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!
Makes 6 servings.

Nutritional Information:
Calories: 90
Fat: 1g
Carbs: 13g
Protein: 4g

Ratings:
Kristen: 2
Dave: 3

I don't like creamed corn... thought it might be different in this recipe but... nope...