Two Corns Are Lighter Than One

These substantial muffins, flavored with green chiles and corn, have only one gram of fat each. We replaced the fat in this recipe with cream-style corn and used egg substitute for whole eggs. Buttermilk is used in place of whole milk. Be careful not to overmix or you will have tough muffins.

DOUBLE CORN MUFFINS

1 cup yellow cornmeal

1 (8 3/4-ounce) can cream-style corn

1/4 cup buttermilk

1 1/2 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 cup nonfat egg substitute (equivalent to 1 egg)

1/4 cup light corn syrup

1 (4-ounce) can diced green chiles

1 (7-ounce) can Mexicorn, drained

Mix cornmeal, cream-style corn and buttermilk in bowl. Let stand 20 minutes.

In separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Stir in egg substitute, corn syrup, chiles, Mexicorn and reserved cornmeal mixture just until blended.

Grease 12 muffin cups or spray with nonstick cooking spray. Spoon muffin mixture into cups. Bake at 400 degrees 15 to 20 minutes or until golden brown and muffins are done through. Remove from pan to wire rack to cool slightly. Makes 12 muffins.

Each muffin contains about:

170 calories; 424 mg sodium; 0 mg cholesterol; 1 gram fat; 38 grams carbohydrates; 4 grams protein; 0.73 gram fiber.