Source: dLife

Warm and cheesy cornmeal muffins.

Servings

1.0
1 cup  fresh chopped onion 8.5
8 1/2 oz  cream style canned corn 1.0
1 cup  Cheese, cheddar, sharp, reduced fat, finely shredded 0.6667
0.6667 cup  Sour Cream, fat free 2.0
2 tbsp  canola oil 2.0
2 each  egg whites 1.0
1 tbsp  sugar 1.5
1 1/2 cup  Cornmeal, yellow, degerminated, enriched, self rising

1. Preheat oven to 400 degrees and coat muffins tins with nonstick cooking spray.
2. In a pan coated with nonstick cooking spray, saute the onion over low heat until it is tender.
3. In a large bowl mix the onion, corn, cheese, sour cream, oil, egg whites, and sugar. Add the cornmeal and blend well.
4. Fill muffin tins three quarters full, and bake for 20 to 25 minutes, or until done.
5. Take out the muffins, and let cool on a wire rack.