1 c. sifted flour
3/4 c. yellow cornmeal
1/2 tsp. salt
2 1/2 tsp. baking powder
2 tbsp. sugar
1 egg (or 2 egg whites or egg substitute equivalent to 1 egg)
1 c. skim milk
1/4 c. oil

Sift together the flour, cornmeal, salt, baking powder, and sugar. Add the egg, milk and oil, stirring quickly and lightly until mixed. DO NOT BEAT!

From the bowl, dip the batter into oiled 2 1/4 inch muffin tins (or an 8x8 inch pan or corn-stick pans), filling each cup 2/3 full. Bake at 425 degrees for 20-30 minutes or until golden brown. Makes 12 (2 1/4 inch) muffins. Approximately 130 calories per serving.