1. Preheat oven to 350 degrees Fahrenheit. Then spray a 6-cup muffin tin with fat free cooking spray.
2. Heat a non-stick frying pan over medium heat. Coat pan with fat free cooking spray and add 1 tablespoon of canola oil. Saute red bell peppers for about 5 minutes, or until tender.
3. Add scallions and cook for 1 more minute until softened. Remove from heat and cool for 5 minutes.
4. Combine the next 6 ingredients, cornmeal through black pepper, in a bowl. In a separate bowl whisk together the following 7 ingredients, canola oil through fat free cheddar cheese. Then stir in the cooked red pepper, scallions and canned corn. Fold the bowls of wet and dry ingredients together.
5. Pour batter into the muffin tins, dividing it evenly between the cups. Bake for about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing muffins from pan.

Yield: 6 servings