1/2 cup (2 oz) shredded reduced fat mild cheddar cheese
1 Jalapeno pepper minced
3/4 cup whole wheat flour (you can also use brown rice flour or rye flour)
3/4 cup stone ground cornmeal
1 tsp baking powder
1/4 tsp cumin
1/4 tsp smoked paprika
1/4 tsp baking soda
1/4 tsp salt
3/4 cup nonfat milk
2 egg whites
3 Tbsp olive oil
Agave Nectar equivalent to 2 Tbsp honey
Preheat oven to 400F. Spray 24 mini muffin cups with nonstick cooking spray. Combine cheese and jalapeno in small bowl and set aside.
Combine flour, cornmeal, baking powder, cumin, paprika, baking soda and salt in a large bowl and mix well.
Whisk milk, egg whites, oil, and agave in medium bowl until smooth and well blended. Stir into flour mixture until combined.
Spoon 1 tsp batter into each muffin cup. Place 1/2 tsp cheese mixture in center and top with 1 tsp batter.
Bake 10 minutes or until lightly golden brown. Cool in pan on wire rack for 5 minutes. Remove to wire rack; serve warm or cool completely.
Adapted from recipe by Cooking Light