These are cute and yummy!
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoon Splenda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cheese, reduced fat Sargento mexican blend (2 ounces)
1/4 cup cream cheese, WW whipped RF
1/4 cup thinly sliced green onions
8 3/4 ounces creamed corn (8 3/4-ounce)
1 Dash hot sauce
1 large egg, lightly beaten
Preheat oven to 375°. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour, cornmeal, Splenda, baking powder and salt. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Yield: 30 mini muffins. per muffin= 36 Calories; 1g Fat (23.4% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 86mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.