1 cup all-purpose flour (120 g)
1 cup cornmeal (160 g)
1 tablespoon baking powder (15 mL)
½ teaspoon salt (2.5 mL)
1 can (8 oz.) DOLE® Crushed Pineapple, drained (227 mL)
1 whole egg, beaten
1 egg white, beaten
½ cup lowfat milk (120 mL)
¼ cup vegetable oil (60 mL)
¼ cup diced green chilies (40 g)
1-1/4 cups finely chopped smoked cheddar cheese (200 g)

Combine flour, cornmeal, baking powder and salt in large bowl.

Combine crushed pineapple, egg, egg white, milk, oil and chilies in medium bowl. Stir into dry mixture just until moistened. Stir in cheese.

Spoon batter into paper lined muffin cups coated with vegetable cooking spray.

Bake at 400°F (200°C), 18 to 20 minutes or until wooden pick inserted comes out clean.