No stick cooking spray
1 1/2 c. Pillsbury best all-purpose, unbleached or self-rising flour
3/4 c. corn meal
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
9 oz. pkg. Green Giant Harvest fresh frozen chopped spinach, thawed, squeezed dry
4 oz. (1 c.) shredded Cheddar cheese
2/3 c. buttermilk
1/4 c. oil
4 eggs, separated
1/4 c. sugar

Heat oven to 375 degrees. Spray 12 muffin cups with cooking spray or grease with shortening. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, baking powder, baking soda and salt; blend well.

In a small bowl, separate spinach into small pieces. Add spinach to dry ingredients; mix with a fork until evenly distributed. Stir in cheese. In the same small bowl, combine the buttermilk, oil and egg yolks; blend well. Add to dry ingredients all at once; mix well (batter will be thick).

In a medium bowl, beat the egg whites at high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold beaten egg whites into spinach mixture.

Spoon batter evenly into sprayed muffin cups. (Cups will be very full.) Bake at 375 degrees for 17-20 minutes or until a toothpick inserted comes out clean. Cool 1 minute; remove from pan. Serve warm 12-15 minutes.

Tips: If using self-rising flour, omit baking powder, baking soda and salt.

To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 2/3 cup. Let stand 5 minutes.