This delicious corn muffin has fiber, added veggies, a spicy taste, and can be almost fat free.
Preheat oven to 400. Spray a non-stick muffin tin thoroughly with cooking spray. (If your muffin pan isn't non-stick, line with paper liners, then spray the liners thoroughly, as these muffins have a tendency to stick.
2/3 cup yellow cornmeal
Mix the dry ingredients together. Mix together the milk, egg yolk or 1 egg white, corn and peppers.
Beat the 3 egg whites into soft peaks.
Add the milk mixture to the dry ingredients and stir to moisten. Fold gently into the egg whites. Continue folding until you cannot see any large lumps of egg white.
Distribute into 12 large muffin cups. Bake for 20 minutes.
Refrigerate any leftovers. May be reheated in
a microwave briefly, wrapped in a damp paper towel.