Very Low Fat Corn Muffins (0.5g)

• 1 cup all-purpose flour
• 34 cup yellow cornmeal
• 14 cup splenda no calorie artificial sweetener (granulated)
• 14 cup granulated sugar
• 1 tablespoon baking powder
• 14 teaspoon salt
• 1 12 cups canned cream-style corn
• 34 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 34 cup fat-free Greek yogurt (Fage Total 0% is the best!)

1. Preheat oven to 375 degrees.
2. Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl.
3. Mix well and set aside.
4. In a separate medium bowl, mix together corn, egg substitute, and yogurt.
5. Whisk thoroughly.
6. Add contents of the medium bowl to the large one, and stir until completely mixed.
7. Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray.
8. Evenly distribute batter among the 9 cups -- cups will be VERY full.
9. (We don't call 'em MegaMuffins for nothin'!
10. ).
11. Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
12. Allow to cool and then enjoy!
13. Calories: 158.
14. Fat: 0.5g.
15. Sodium: 358mg.
16. Carbs: 32g.
17. Fiber: 1.5g.
18. Sugars: 9g.
19. Protein: 6g
20. POINTS value 3*.

flour, yellow cornmeal, splenda, sugar, baking powder, salt, corn, liquid egg substitute, yogurt

Taken from www.food.com/recipe/very-low-fat-corn-muffins-0-5g-405017 (may not work)