These muffins are pretty much perfect -- a little sweet, very moist, and so low in the calorie and fat departments, your head may actually fall off. Oh, and one more thing. They're HUGE!

Ingredients:
1 cup all-purpose flour
3/4 cup yellow cornmeal
1/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup granulated sugar
1 tbsp. baking powder
1/4 tsp. salt
1 1/2 cups canned cream-style corn
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup fat-free Greek yogurt (Fage Total 0% is the best!)

Directions:
Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, sugar, baking powder, and salt in a large bowl. Mix well and set aside. In a separate medium bowl, mix together corn, egg substitute, and yogurt. Whisk thoroughly. Add contents of the medium bowl to the large one, and stir until completely mixed.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups -- cups will be VERY full. (We don't call 'em MegaMuffins for nothin'!)

Bake in the oven for 15 - 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow to cool and then enjoy!

MAKES 9 SERVINGS

Corn muffins have that perfect blend of sweetness and carby comfort that makes them practically irresistible. As breakfast items or "with dinner" treats, they're delicious things to have around. BUT WAIT! That large-and-in-charge corn muffin packs WAY more than flavor. On average, it has close to 450 calories and almost 20 grams of fat. (And corn muffins sold at some popular places are WAY worse. Really.) ACK! Who wants to tack THAT onto a meal? And who thinks swallowing nearly 20 grams of muffin fat first thing in the morning is a good idea? Ummm, crazy people? Those in denial? NOBODY?! (We're betting on that last one!) Our colossal corn muffins are SO tasty, SO filling, and SO guilt-free, there's really no reason to look at a fatty corn muffin ever again. Well, you can LOOK at it -- just don't chew it.