Title: Massachusetts Corn Muffins
Categories: Bread Lowcal
Yield: 24 Servings

1/2	c	Honey
3	x	Egg whites
1/4	c	Vegetable oil
2	tb	Baking powder
1	c	Yellow cornmeal
2	x	Whole eggs
1 3/4	c	Skim milk
1/3	c	Sugar
3 1/2	c	All-purpose flour
1/4	ts	Salt

1. In a large bowl, whisk together the honey, eggs, egg whites, milk, and oil.

2. Add the dry ingredients and mix with an electric mixer at med-high speed for 2 minutes.

3. Spray 2 muffin tins with non stick cooking spray or line with baking cups. Fill each cup 3/4 full. Bake in preheated 400 øF oven for about 15 minutes, or till tops are golden brown.

Makes 24 muffins.

Per muffin: 155 calories, 23 mg cholesterol, 1 g fiber, 3 g fat, 104 mg sodium

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