1 can creamed corn
2 egg whites
1 cup self-rising cornmeal (found at Super Walmart in a bag)
Preheat oven to 400 degrees. Combine all ingredients until cornmeal is moistened. Pour batter lined muffin tin filling the cups 3/4 full. Bake for 15 minutes or until golden brown.
12 muffins @ 1 point each
I don't use the liners. I just spray the tin with some cooking spray and they pop right out. They seemed to stick to the liners. I ran this through the Recipe Builder to check and it is one point per muffin. Also, I discovered that the canned cream corn varies greatly in calories from brand to brand. I found some for 60 calories a half cup and some for 100 and in between. I used the 60 calorie ones.
cblessum on 2/14/2007