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SKYBOYSMOM Posts: 1,152
6/30/08 12:42 P

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HAM AND CORN MUFFINS

1 cup + 2 tablespoons all-purpose flour
1/2 cup (3 ounces) yellow cornmeal
2 tablespoons granular Splenda
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon dried parsley flakes
1 cup frozen whole-kernel corn, thawed
1/2 cup (3 ounces) finely diced Dubuque 97% fat-free ham or
any extra-lean ham
1 1/2 cups Dannon plain fat-free yogurt
1/3 cup Carnation Nonfat Dry Milk Powder
1 egg or equivalent in egg substitute

Preheat oven to 400 degrees. Spray a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a
large bowl, combine flour, cornmeal, Splenda, baking powder,
baking soda, and parsley flakes. Stir in corn and ham. In a small
bowl, combine yogurt and dry milk powder. Add egg. Mix well
to combine. Add yogurt mixture to flour mixture. Add gently
to combine. Evenly spoon batter into prepared muffin wells.
Bake for 20 minutes or until lightly browned. Place muffin pan
on a wire rack and let set for 5 minutes. Remove muffins from
pan and continue cooling on wire rack.

Serves 12 - Each serving equals: ?

HE: 1 Br, 1/4 SM, 1/4 Pr, 1 OC

117 Calories, 1g Fa, 6g Pr, 21g Ca, 223mg So, 113mg Cl, 1g Fi

DIABETIC: 1 1/2 St

Healthy Exchanges Newsletter Jan 2002



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