1 2/3 cups all-purpose flour
1 cup yellow cornmeal
1 tbsp. sugar
1 1/4 tsp. baking soda
1/2 tsp. salt
1/8 tsp. ground red pepper
1 1/4 cups low-fat buttermilk
1/2 cup egg substitute (or 2 eggs)
3 tbsp. canola oil
3/4 cup reduced-fat shredded sharp cheddar cheese
1/2 cup finely chopped green onions
1/2 cup frozen whole-kernel corn, thawed
1/3 cup diced extra lean ham
Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with next 5 ingredients in a medium bowl; stir with a whisk. Combine buttermilk, egg substitute (or eggs) and oil in a small bowl; add to flour mixture, stirring just until moist. Fold in the cheese, green onions, corn and ham.
Spoon batter into 12 muffin cups coated with cooking spray. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Remove muffins to a wire rack to cool.
Hope you enjoy these as much as I did!