Ham And Cheese Corn Muffins

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7 1/2 ounces all-purpose flour (about 1 2/3 cups)

1 cup yellow cornmeal

1 tablespoon sugar

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1 1/4 cups low-fat buttermilk

1/2 cup egg substitute

3 tablespoons canola oil

3/4 cup (3 ounces) reduced-fat shredded sharp cheddar cheese

1/2 cup finely chopped green onions (about 1 bunch)

1/2 cup frozen whole-kernel corn, thawed

1/3 cup (2 ounces) diced extralean ham

Cooking spray

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