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Ham and Cheese Corn Muffins

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 12 muffins (serving size: 1 muffin)

Ingredients

  • 7 1/2 ounces all-purpose flour (about 1 2/3 cups)
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup egg substitute
  • 3 tablespoons canola oil
  • 3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese
  • 1/2 cup finely chopped green onions (about 1 bunch)
  • 1/2 cup frozen whole-kernel corn, thawed
  • 1/3 cup (2 ounces) diced extralean ham
  • Cooking spray

Nutrition Information

  • calories 204
  • fat 6.2 g
  • satfat 1.7 g
  • monofat 2.8 g
  • polyfat 1.4 g
  • protein 8.1 g
  • carbohydrate 28.7 g
  • fiber 1.1 g
  • cholesterol 10 mg
  • iron 1.5 mg
  • sodium 378 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to flour mixture, stirring just until moist. Fold in cheese, green onions, corn, and diced ham.

  3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan; place on a wire rack.