Broccoli Cheese Muffins

2 cups cornmeal

1 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

1 1/2 cups buttermilk

3 eggs whites, lightly beaten

1 package (10 oz) frozen chopped broccoli,
thawed and squeezed dry

1 cup shredded Cheddar cheese

Combine the cornmeal, sugar, baking powder, and baking soda in a large bowl.

Stir to mix well. Add the buttermilk and egg whites, and stir just until the dry

ingredients are moistened. Fold in the broccoli and cheese.

Coat muffin cups with cooking spray, and fill 3/4 full with the batter. Bake in a

preheated 350 degree oven for 16-18 minutes or just until a wooden toothpick

inserted in the center of the muffin comes out clean. Remove the muffins from the oven

and let them sit 5 minutes before removing the muffins. Serve warm.