Jalapeno Mini Muffins Win!

This week there was a three way tie between mini corn bread muffins, Mexican casserole and homemade pumpkin pie. The last tie we had I posted 2 of the recipes {Harvest soup & yeast rolls} but this week the 3 didn't really work together so I just picked :) I decided the mini corn bread muffins would go great with our chicken n dumplings for dinner. I altered this recipe to get them to 1 WW point per muffin. Substituting vegetable oil w/ applesauce is a great way to cut some fat but the end result is usually not as moist/tender. I've done it in quick breads, brownies and now corn bread! Try it and see what you think!

Jalapeno Mini Muffins
3/4 c. corn meal
1 c. all purpose flour
1/4 c. whole wheat flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 jalapeno peppers, minced {I used 1 jalapeno and 1 Serrano}
1 c. skim milk
1/4 c. unsweetened applesauce {Natural is what it is usually called in stores}
1 egg, beaten

-In a large bowl, combine the dry ingredients including the peppers.
-In a glass measuring cup combine the milk, applesauce and beaten egg.
-Add liquid mixture to dry and mix just until incorporated.
-Grease a 24 mini muffin pan and bake at 400 for 15 minutes or until muffins start to brown.

1 WW point when made into 24 mini muffins but 3 WW points if made into 12 muffins!