Low-Fat Jalapeno Cornbread Muffins

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!

• Ready In: 28 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 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.