7 1/2 ounces
( about 1 2/3 cups)
1 1/4 teaspoons
ground red pepper
1 1/4 cups
reduced-fat shredded sharp cheddar cheese
finely chopped green onion
( about 1 bunch)
frozen whole kernel corn, thawed
diced lean ham
- Preheat oven to 350°.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk.
- Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.
- Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean.
- Remove muffins from pan; place on a wire rack.