A Recipe from Sneaky Kitchen
Confetti Double Corn Muffins
Preheat oven to 400. Spray non-stick muffin tin well with cooking spray.   (If your muffin pan isn't non-stick, use paper liners, then spray liberally.)
2/3 cup yellow cornmeal
2/3 cup oat bran
1/4 cup unbleached flour, OR 1/4 cup rice flour, OR 1/3 cup soy flour 
1 tablespoon sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1/4 to 1/2 teaspoon salt (more if fresh corn used)
1 ear of corn, scraped, OR 1 small can (7 or 8 oz) cream style corn
1 cup skim or low-fat milk
1 egg yolk OR 1 egg white
1/4 cup green bell pepper, finely cubed
1/4 cup red sweet bell pepper,  cubed
1/3 cup fat-free or low-fat shredded cheddar 
1 - 3 small fresh or pickled hot peppers, minced
3 egg whites

Mix the dry ingredients together. Mix together milk, egg yolk or 1 egg white, corn & peppers. Beat the 3 egg whites into soft peaks.

Add milk mixture to dry ingredients & stir to moisten. Fold gently into the egg whites. Continue folding until you can't see large lumps of egg white. Distribute into 12 lg. muffin cups. Bake for 20 minutes.

Refrigerate leftovers. May be microwave reheated briefly, wrapped in a damp paper towel.