PARMESAN CORN BREAD PUFFS

Nonstick cooking spray

1/2 cup all-purpose flour (I suggest white whole wheat flour)

1/3 cup yellow corn meal

4 tsp sugar (or the equivalent of your favorite substitute) 

1 tsp baking powder

Dash of salt, if desired

1 slightly beaten egg white

1/3 cup fat-free milk (personally, I use whole milk)

2 tbsp olive oil

2 tbsp grated Parmesan cheese

Coat 12 1 2/4-inch (I use my mini muffin pans) with nonstick cooking spray and set aside.

In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, stir together the egg white, milk and oil; add to the flour mixture, stirring just until smooth. Spoon into prepared muffin cups, filling each about three-fourths full.

Bake at 425-degrees 10 to 12 minutes or until golden brown. Remove from pan and cool just enough to handle on a wire rack, about 5 minutes.. Place cheese in a plastic bag. Add warm puffs a few at a time and toss to coat with the cheese. Serve warm.

Yield: 12 puffs Per puff: 69 calories, 3g fat (1g sat), 1 mg cholesterol, 40 mg sodium If you use my info in ( ), you might change some of these numbers slightly

Diabetic Exchanges: 1/2 starch, 1/2 fat

recipe and photo BH&G Diabetic Meals