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Cheese Corn Muffins

Ingredients

2/3 cup fat-free (skim) milk

2 tablespoons canned chopped green chilies

2 tablespoons canola oil

2 eggs

2/3 cup all-purpose flour

2/3 cup shredded Cheddar cheese

2/3 cup stone ground cornmeal

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon sugar

Directions

Heat up your oven to 425º. Whip milk, eggs, green chilies plus oil in little bowl with fork. Add left over ingredients in medium bowl. Stir egg mix into flour mixture just until flour is dampened (batter will be chunky).

Spray eight medium muffin cups with nonstick cooking spray. Split batter squarely among muffin cups. Bake fifteen to twenty minutes or until toothpick put in the middle comes out clean. Instantly take out muffins from pan.

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