Cheddar Corn Muffins with Cilantro

1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs
1/4 cup margarine melted
1 cup frozen corn, thawed
4 ounces sharp shredded cheddar cheese (about 1 cup)
1 red or green pepper, finely chopped, about 3/4 cup
2 tablespoons chopped fresh cilantro

Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray. In a bowl combine cornmeal, flour, baking powder, sugar, salt and soda; set aside. Combine buttermilk, eggs and butter. Stir buttermilk mixture into cornmeal mixture with corn,
cheese, pepper and cilantro until just combined; do not over mix. Divide batter evenly among muffin cups. Bake 22-26 minutes or until lightly browned. Cool in pan on rack 5 minutes before removing.

Yield: 12 muffins
Nutrition per serving: calories 190, sodium 375 mg., cholesterol 57 mg.