Corn Bread Muffins

1 1/8 Cups Yellow Cornmeal, divided
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Whole Wheat Flour
2 Packets Splenda
1 1/4 Cups Low-Fat Buttermilk
1 Egg, lightly beaten
2 Egg Whites, lightly beaten

Preheat oven to 450 degrees. Prepare a 12 cup muffin pan with non-stick cooking spray and dust the muffin cups with 1/8 Cup of Cornmeal. Sift into a large bowl the remaining 1 cup of cornmeal, baking powder, baking soda, salt, flour and Splenda. In another bowl combine buttermilk, and eggs, and then stir into the dry ingredients. Divide batter evenly into each muffin cup, stirring batter between each pour to make sure it stays mixed completely. Bake 12-15 minutes or until toothpick inserted in middle of muffin comes out clean. 

Serves: 12
Per Serving: 75 Calories; 1g Fat (10.2% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 264mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 1  (www.AimeesAdventures.com)