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
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