Ingredients

• 1.4 cup —- whole wheat flour
• 1 cup —- cornmeal, whole grain
• 1 tbsp —- baking powder
• ½ tsp —- baking soda
• 1.5 cup —- low fat buttermilk
• ¼ cup —- sugarcane
• 2 —- egg whites
• ½ cup —- chopped dates

Corn muffins Preparation:

1. Combine the flour, cornmeal, baking powder, baking soda and stir to mix well.
2. Add the buttermilk, sugarcane syrup, egg whites, & stir just until the dry ingredients are moistened.
3. Fold in the dates.
4. Coat muffin cups with nonstick cooking spray & fill 2/3 full with the batter.
5. Bake at 175 C for about 15 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffin tin from the oven & allow it to sit for 5 minutes before removing the muffins.
7. Serve warm or at room temperature.