Breads and Muffins

Cheddar and Chives Corn bread Muffins:

-  1 ½ cups of AP (all purpose) flour
-   ½ cup of Splenda for baking
-   ½ cup of Yellow Corn meal (I used Albers)
-   1 Tbsp baking powder
-   ½ tsp salt
-   ¾ cup 2% sharp cheddar shredded
-   A chive bunch chopped
-   1 ¼ cup fat free milk
-  ½ cup of egg beaters (You can use the chive flavor one if you want)
-  1/3 cup olive oil
-   3 Tbsp of GOOD quality butter melted
-   ½ cup of corn (use thawed frozen if you don’t have the real or canned one)

 Oven: 350°                               
 Time: About 20 min                      
 Yields about 18 muffins

Mix all the ingredients from Flour through the chives (dry ingredients).
Apart in a different bowl, mix the wet ingredients; milk, egg substitute, oil, melted butter and corn.
Combine both mixed together (you can do it by hand) if you’re using the mixer; DON’T OVER MIX (let the mixer go about 15 strokes or until blended).
Pour over prepared muffin pans and let bake till golden!
If you’re not concerned about the fat, the eat with a ton of butter =D, if you are the use spray butter!

P.S: I love to have these guys with White chicken chilli! and that makes a meal.