Baking Corn Muffins, WW-Style

I was making a taco casserole and thought a good corn muffin would be the perfect accompaniment for it. I found this recipe on Recipezaar but decided to tweak it to be a low point recipe. My changes are below in red!

Ingredients

• 1 1/4 cups yellow cornmeal
• 1 1/4 cups all-purpose flour   (white whole wheat flour)
• 1/3 cup sugar (1/4 cup)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten (1 whole egg, 1 egg white)
• 1 1/2 cups milk (skim)
• 3/4 cup butter, melted and cooled slightly (1/3 cup)

Directions

1. Preheat oven to 350*.
2. Grease well 9 cups of a 12 cup muffin tin.
3. In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix.
4. The batter may be lumpy.
5. Fill the muffin cups about three-quarters full.
6. Bake for 18-20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached.
7. Do not overbake.some residual heat will finish muffin.

Here's my mini-me, complete with apron, helping me make the muffins.

Adding the milk..

Stir well!

Fill mini-muffin tin.

I think we got approval :-)  Each corn muffin is ONE Weight Watchers point!