Hg'S Cheesy-Good Cornbread Muffins - Ww Points = 2

• 1 cup cream-style corn, canned
• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 cup fat free egg substitute (like Egg Beaters)
• 1/2 cup nonfat sour cream
• 1/2 cup reduced-fat cheddar cheese, shredded
• 1/4 cup scallion, chopped
• 2 tablespoons artificial sweetener (i. e. Splenda granulated)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Optional
• 1/4 teaspoon hot sauce

1. Preheat oven to 375 degrees.
2. Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl.
3. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.
4. Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups.
5. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!

creamstyle corn, allpurpose, yellow cornmeal, egg substitute, nonfat sour cream, cheddar cheese, scallion, splenda, baking powder, salt, hot sauce

Taken from www.food.com/recipe/hgs-cheesy-good-cornbread-muffins-ww-points-2-318113 (may not work)