Flat Belly Corn Muffins

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

Directions

1. 1

   Preheat oven to 350°F Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.

2. 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. 3

   In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.

4. 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. 5

   Divide batter evenly into prepared muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean.

6. 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.