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Source: 99% Fat-Free, Healthy Cooking

Corn Muffins
The corn kernels add another dimension to these breakfast favorites.
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Serves: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
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vegetable oil cooking spray
1 cup yellow corn meal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 large egg whites
1 1/2 cups buttermilk
1/4 cup skim milk
1 cup frozen corn kernels




Preheat the oven to 425 degrees. Lightly coat the cups of a 12-cup muffin tin with vegetable oil cooking spray.

In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and crushed red pepper. In a separate bowl, whisk the egg whites. Whisk in the buttermilk and skim milk. Whisk in the corn, then the mixed dry ingredients.

Divide the batter evenly among the cups of the prepared tin. Bake for about 20 minutes, until the muffins are firm to the touch and have browned on top.





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