1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup 2% shredded cheddar cheese
1/4 cup scallions
2 Tbsp. Splenda
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce
Preheat oven to 375 degrees.
Combine flour, cornmeal, Splenda, baking powder and salt in a large bowl. In a separate small bowl, mix together all other ingredients--then add the contents of the small bowl to the large one, and stir until well mixed.
Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15-20 minutes (until muffins are firm and light golden brown). Allow to cool and then enjoy!
Makes 12 servings. 2 WW Points per serving.