Thyme-Corn Muffins

Prep time: 20 minutes
Cook time: 20 minutes

olive oil cooking spray
1	cup all purpose flour
1	cup yellow cornmeal
1/2	cup sugar
1 1/2	teaspoons baking powder
1/4	teaspoon baking soda
1/4	teaspoon coarse salt
1	teaspoon dried thyme
3	ear(s) fresh corn, cooked and kernals removed
1	cup buttermilk
1	large egg , lightly beaten
1/4	cup canola oil

Preheat oven to 375 degrees.

[1] Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, thyme, and 1 cup corn.

[2] Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.

[3] Spoon batter into muffin cups or a muffin tin, filling three-quarters full. Top with remaining 2 tablespoons corn and the thyme.

[4] Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature. Muffins can be stored in an airtight container for up to 2 days.

Okay, I gotta admit, I didn't actually make these. Turns out Cristin didn't have Baking Powder or Baking Soda at her house... at least, none that we could find in her pantry!
So, we improvised and used a low-fat Marie Callender's mix that she had hanging around. I did add a can of corn to the mix, for fanciness, though. I will make these one day and let ya'll know how they actually turn out!

per serving: 218 calories; 4 grams protein; 7 grams total fat; 2 grams fiber; 1 gram saturated fat; 36 grams carbohydrates; 22 mgs cholesterol; 197 mgs sodium
5 weight watcher points