Flat Belly Corn Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons sunflower oil
• 1 red bell pepper, chopped
• 4 green onions, thinly sliced
• 1 1/2 cups yellow cornmeal
• 1/2 cup whole wheat flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon black pepper
• 1 cup plain fat-free yogurt
• 1 large egg
• 2 large egg whites
• 2 teaspoons brown sugar
• 1/4 cup sunflower oil
• 1 (4 ounce) can chopped green chilies
• 3/4 cup canned corn kernel, drained

Recipe

• 1 preheat oven to 350°f coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
• 2 warm 2 tbsp of oil in skillet over medium heat. add bell pepper and cook ,stirring, about 5 minutes, until tender. add green onions and cook, stirring for 1 minute, or until softened. remove from heat and place into small bowl. let cool 5 minutes.
• 3 in a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
• 4 in a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil. fold in bell pepper mixture and corn. fold into dry ingrediants until just moistened.
• 5 divide batter evenly into prepared muffin cups. bake 20 to 25 minutes or until toothpick comes out clean.
• 6 cool in pan on wire rack for 5 minutes. gently twist muffins in tin to loosen for easier removal. remove from pan to cool completely on wire rack.