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Corn Muffins - with Creamed corn
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| 1 cup | all purpose flour |
| 3/4 cup | yellow corneal |
| 1/2 cup | granulated white sugar |
| 1 tbsp. | baking powder |
| 1/4 tsp. | salt |
| 1 1/2 cups | canned cream style corn |
| 3/4 cup | fat free liquid egg substitute |
| 3/4 cup | fat free plain Greek yogurt |
1. Preheat oven to 375, Line 10 cups of a standard muffin pan with foil baking cups or spray with nonstick spray.
2. In a large bowl, mix flour, cornmeal, sugar, baking powder and salt.
3. In a medium bowl, mix corn, egg substitute and yogurt. Transfer to the large bowl and stir.
4. Distribute batter among the 10 cups of the pan. Bake until a toothpick inserted into the center of the muffin comes out clean, 20-25 minutes. Cool before serving.
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