- 2 tablespoons canola oil (MUFA)
- 1 large red bell pepper, coarsely chopped
- 4 scallions, thinly sliced
- 1 1/2 cups yellow cornmeal
- 1/2 cup whole grain pastry flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon freshly ground black pepper
- 1 cup fat-free plain yogurt
- 1 large egg
- 2 large egg whites
- 2 teaspoons brown sugar
- 1/4 cup canola oil (MUFA)
- 3/4 cup drained canned vacuum-packed corn kernels
- Preheat oven to 350 degrees F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.
- Warm 2 tablespoons of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.
- Stir together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 cup oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.
- Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.