Thursday, April 24, 2008

Chipotle Honey Cornbread Puffs

1 cup skim milk
1/4 cup nonfat plain yogurt
3 tablespoons All Whites (or 1 egg)
1-1/4 cups cornmeal
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup Splenda sugar blend
3 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons Chipotle Tabasco sauce
1 tablespoon honey

Heat pancake puff pan on stove over medium high heat. Spray generously with cooking spray.

Mix above ingredients. Spoon into wells. Do not fill more than 3/4 full. Cook 4-5 minutes. Flip. Cook an additional 4-5 minutes or until golden brown. Repeat with remaining batter.

Makes 28 puffs.