1 c. cornmeal

1 1/2 c. gluten-free flour

1 T. baking powder

1/4 t. salt

2 c. grated low-fat cheddar cheese, divided

1 c. corn kernels

1 c. milk

1/2 c. salsa (I used a fairly hot chipotle salsa)

1/4 c. olive oil

1 egg

1 T. honey

Preheat oven to 400º F.

Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, salt) in a large bowl. Add 1 c. cheese and corn and stir to combine.

Mix together the wet ingredients (milk, salsa, olive oil, egg, honey) in a large mixing cup and pour into the dry ingredients. Stir just until well combined.

Spoon batter into muffin pans lined with muffin papers. Top muffins with the rest of the grated cheese. Bake for 20-25 min.

Adapted from the Mexicali Corn Muffins recipe in The Complete Muffin Cookbook by Gloria Ambrosia, p. 98

Yield: 17 muffins (4 WW points each)

Note: if you want to make this not gluten-free, use 1 c. white flour and 1/2 c. whole wheat flour instead of the gluten free flour