Southwestern cornmeal muffins
Nutrition Facts
Serving Size 1 muffin
Calories 168
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 5 g | |
| Sodium | 156 mg | |
| Cholesterol | Trace | |
| Dietary fiber | 1.5 g | |
| Protein | 4 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe uses stone-ground cornmeal, which includes the bran and hull, making it a good source of fiber.
Ingredients
(Serves 12)- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 cup fat-free milk
- 4 tablespoons (or 1/4 cup) vegetable oil
- 1/2 cup egg substitute
- 1 1/4 cups stone-ground cornmeal
- 1 cup fresh or cream-style corn
- 1/2 green bell pepper, chopped
Directions
Heat the oven to 400 F. Line a muffin pan with paper or foil liners.
In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.
In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.
Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.