Jalapeño Cheddar Corn Muffins

1. Preheat oven to 375 degrees Fahrenheit. Line muffin tins with paper liners.
2. In a small mixing bowl, soak the cornmeal in 1 cup of buttermilk and ½ cup of warm water for 10 to 15 minutes.
3. Meanwhile, mix the white whole wheat flour, whole wheat pastry flour, sugar, baking powder, and salt in a medium size mixing bowl.
4. In stand mixer that has been outfitted with the paddle attachment beat the egg yolk with the extra virgin olive oil, vanilla, and agave (or honey) for two minutes until combined. Add the cornmeal-buttermilk mixture and mix to combine.
5. Add the dry ingredients in three stages, scraping the bowl down after each addition.
6. Fold in the jalapeno peppers, corn kernels, and cheddar cheese.
7. Whip the reserved egg whites to medium peak. Add a small amount of the white to the batter and mix in, to lighten the batter. Add the remaining whites and fold carefully to fully incorporate while taking care not to deflate the lightened batter.
8. Scoop into muffin tins. Fill the tins two-thirds full.
9. Bake for 20 to 22 minutes.

Nutrition information per serving (1 muffin, or 1/18 of recipe):

195 calories, 4 g protein, 22 g carbohydrate, 3 g fiber, 5 g sugar (4 g added sugar), 150 mg sodium, 40 mg potassium, 5 g fat (2 g sat, 6.5 g mono, 1 g poly, 0 g trans), 15 mg cholesterol

Recipe courtesy of The Culinary Institute of America