Moist Corn Muffin

Ingredients:

1 c. flour
3/4 c. yellow cornmeal
1/4 c. Splenda
1/4 c. sugar
1 Tbs. baking powder
1 tsp. salt
1 (14-16 oz) can creamed corn
3/4 c. Egg Beaters
6 oz. cup Chobani Greek yogurt

Preheat oven to 375 degrees. Combine the dry ingredients in a large bowl. Whisk together. In a small bowl, stir together the creamed corn, Egg Beaters and Greek yogurt. Add the wet ingredients to the dry and stir together until everything is mixed together. Line 12 muffin cups with baking liners. Distribute the batter evenly among the cups. Bake for 15-17 minutes or until a toothpick comes out clean. (Serves 12, 3 WW points each)