Black Bean and Cheese Corn Muffins

1 Cup Yellow Cornmeal
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
4 Packets Splenda
1/2 teaspoon Salt
1/2 teaspoon Chili Powder
1/2 teaspoon Cumin
1 (15 oz.) Can Great Northern Beans, rinsed and drained
1/2 Cup Fat Free Cottage Cheese
2 Large Eggs
1 (15 oz.) Can Black Beans, rinsed and drained
1 Cup Fat Free Shredded Cheddar Cheese

Preheat oven to 400 degrees. Spray 12 muffin cups with nonstick cooking spray. Whisk together the cornmeal, baking powder, baking soda, Splenda, salt, chili powder and cumin; set aside. Puree the great northern beans and cottage cheese in a food processor until completely smooth. Add the eggs and pulse until combined. Pour the cottage cheese mixture into the cornmeal mixture and stir lightly to blend. Fold in the black beans and cheese. Divide the mixture evenly between the muffin cups and bake for 20 minutes or until golden brown. Cool completely on a wire rack.

Serves: 12
Per Serving: 139 Calories; 2g Fat (10.2% calories from fat); 11g Protein; 19g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol; 510mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)