Ingredients

From: “Joan L. Evans”

Date: November 2, 2013 at 2:54:46 PM EDT

To: cherylc@jeld-wen.com

Subject: Corn Muffins

Bake ahead & Freeze Ham & cheese corn muffins

7 1/2 oz flour (about 1 2/3 cups)

1 cup yellow cornmeal

1 Tbls sugar

1 1/4 tsp. baking soda

1/2 tsp salt

1/8 tsp red pepper ( I substitued a mixed pepper?)

1 1/4 cups low fat buttermilk

3 Tbls canola oil

1/2 cup egg substitute ( I used two whole eggs, couldn’t fine egg substitue?)

3/4 cup reduced fat shredded cheddar cheese (3 oz.)

1/2 cup finely chopped green onions (about 1 bunch)

1/2 cup frozed whole kernel corn , thawed

1/3 cup (3oz) extra lean ham (you can leave

Preparation

  1. Preheat oven to 350
  2. Lightly spoon flour & combine next five inged.( cornmeal thru pepper) in medium bowl. Stir. Combine buttermilk, oil & eggs. Make a well & add to dry mix stirring just until moist. Fold in cheese, gr onions ,corn & ham.
  3. Spoon batter into 12 muffin cups coated with spray. Bake at 350 for 23 mins or until a pick comes out clean. Makes 12. Calories 204