2/3 cup fat-free (skim) milk
2 tablespoons canned chopped green chilies
2 tablespoons canola oil
2/3 cup all-purpose flour
2/3 cup stone ground cornmeal
2/3 cup shredded Cheddar cheese
4 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
Heat oven to 425º. Beat milk, eggs, green chilies and oil in small bowl with fork or wire whisk. Mix remaining ingredients in medium bowl. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy).
Spray 8 medium muffin cups with nonstick cooking spray. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan.