Low-Fat Jalapeno Cornbread Muffins

Jennifer78's Note:

This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup low calorie sweetener
• 1 cup fat free sour cream
• 1/2 cup egg substitute
• 3/4 cup corn or 3/4 cup mexicorn, drained
• 2 jalapenos, finely chopped
• 1/2 cup low-fat cheddar cheese or 1/2 cup Mexican blend cheese

Directions:

1. Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
2. Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
3. Bake 16-18 minutes or until muffins spring back when touched lightly in the center.