Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup flour
¾ cup cornmeal
¼ cup sugar (see Tip)
2½ teaspoons baking powder
¾ teaspoon salt
2 eggs, beaten
1 cup fat-free milk
¼ cup vegetable oil or melted butter
Preheat oven to 400°F. Coat twelve 2½-inch muffin cups with cooking spray. In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt; set aside.
In a small bowl, combine eggs, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon batter into prepared muffin cups, filling each cup two-thirds full. Bake about 15 minutes or until lightly browned and a toothpick inserted near centers comes out clean. Serve warm.
Tip: If using a sugar substitute, choose from C&H® Light Sugar and Stevia Blend, Splenda® Sugar Blend for Baking, or Sun Crystals® Granulated Blend. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per Serving with Substitute: same as below, except 135 calories, 17 g carbohydrate (3 g sugars).