POINTS® Value: 3
 Servings:  12
 Preparation Time:  12 min
 Cooking Time:  25 min
 Level of Difficulty:  Easy
 
Skip the corn bread and pair these jalapeno and scallion-filled muffins with a bowl of your favorite chili. They're perfect for dunking.

Ingredients
         2 sprays cooking spray
         1 cup uncooked yellow cornmeal
         1 cup whole wheat flour
         2 tsp baking powder
         1 tsp table salt
          1/3 cup corn oil
         3 Tbsp honey
         1 large egg(s), beaten
         1 cup fat-free skim milk
          3/4 cup scallion(s), chopped
         1 medium jalapeno pepper(s), seeded and finely chopped (do not touch seeds with bare hands)
Instructions
         Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.

         Combine cornmeal, flour, baking powder and salt in a large bowl.

         In a separate bowl, combine oil, honey, egg and milk.

         Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeno.

         Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.
Notes
         If you like your muffins really spicy, use the jalapeno with the seeds. For a sweet taste, omit the jalapeno altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.
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