Chile-Corn Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 teaspoon chili powder
• 1 (8-ounce) carton plain nonfat yogurt
• 1/3 cup skim milk
• 1/4 cup frozen egg substitute, thawed
• 2 tablespoons vegetable oil
• 1/8 teaspoon hot sauce
• 1 (8 1/4-ounce) can no-salt-added whole-kernel corn, drained
• 1 (4-ounce) can chopped green chiles, drained
• Vegetable cooking spray

1. Combine first 7 ingredients in a medium bowl; make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened. Stir in corn and chiles.
2. Spoon into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400u0b0 for 16 to 18 minutes or until lightly browned. Remove from pans immediately.
3. To Freeze: Place baked muffins in labeled heavy-duty, zip-top plastic bags or wrap in heavy-duty aluminum foil. Freeze up to 1 month.
4. To Serve Two: Remove 2 muffins from zip-top bags or foil; place frozen muffins on an ungreased baking sheet. Bake at 400u0b0 for 25 minutes or until thoroughly heated. Or place 2 frozen muffins in microwave oven; defrost 1 minute. Microwave at HIGH 1 minute or until thoroughly heated.

yellow cornmeal, flour, baking powder, baking soda, salt, sugar, chili powder, nonfat yogurt, milk, frozen egg substitute, vegetable oil, hot sauce, salt, green chiles, vegetable cooking spray

Taken from www.myrecipes.com/recipe/chile-corn-muffins (may not work)