Quick Cornmeal Muffins

Breads/Pastries > Muffins

2 cups reduced-fat biscuit mix
2/3 cup yellow cornmeal
3 tablespoons granulated sugar
1 cup skim milk
2 egg whites, slightly beaten

Heat oven to 400 degrees. Coat only the bottom of 12 muffin cups with nonstick spray or use paper baking liners. Whisk biscuit mix, cornmeal and sugar in a bowl. In another bowl, whisk milk and egg whites. Add milk mixture to dry ingredients and stir just until moistened. Divide batter evenly among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, 14 to 15 minutes. Remove muffins from pan and place on wire rack. Serve warm with honey.