1 c. all-purpose unbleached white flour
2/3 c. yellow cornmeal
2 Tbls. white sugar
2 t. baking powder
1/4 t. salt
2/3 c. low-fat buttermilk
3 Tbls. canola oil
2 large egg whites, lightly beaten
1/4 c. grated parmesan cheese
In a medium mixing bowl, combine flour, cornmeal, sugar, baking powder and salt; stir with a whisk. Make a well in center of the mixture.
In another small bowl, combine buttermilk, oil and egg whites; add to flour mixture, stirring just until moistened.
Spoon batter into 6 muffin cups coated with non-stick cooking spray.
Sprinkle each muffin with cheese.
Bake at 425 degrees for 10-12 minutes or until muffins spring back when touched lightly in the center.
Remove from pan immediately, place on wire rack.