Makes 18 muffins; serving size is 2 muffins
1 1/2 cups yellow cornmeal
1 tsp baking soda
1/2 tsp salt
1 (2 oz) jar dices pimientos, drained
1 cup fat free shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup chopped green chilies, undrained
1/2 cup Egg Beaters
1 cup skim milk
1 ( 8oz) can yellow cream style corn
Preheat oven to 400 degrees. Lightly spray muffin pans with nonstick cooking spray. Combine cornmeal, baking soda, and salt; stir in pimientos, cheese, onion, and chilies. Make a well in center. Combine egg beaters, milk, and corn; and add to dry ingredietns, stirring just till moistened. Spoon into prepared muffins tins, filling each tin 3/4 full. Bake about 30 minutes or till lightly golden. Remove from pans immediately.
