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This delicious corn muffin has fiber, added veggies, a spicy taste, and can be almost fat free.

Confetti Double Corn Muffins

Preheat oven to 400.   Spray teflon 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
2/3 cup oat bran
1/4 cup unbleached flour, OR 1/4 cup rice flour, OR 1/3 cup soy flour (soya powder)
1 tablespoon sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1/4 to 1/2 teaspoon salt (more if fresh corn is 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, finely cubed
1/3 cup fat -free or reduced-fat cheddar cheese, shredded
1 to 3 small fresh or pickled hot peppers, finely minced
3 egg whites

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.