Southwestern Cornmeal Muffins
Stone-ground cornmeal includes the nutritious bran and hull, making it an excellent source of nutrients, including Dietary Fiber, Vitamin C and Potassium.
(Make 12 muffins)
Amount Per Serving (1 muffin): 161 Calories, 4 g. Protein, 27 g. Carbohydrates, 3 g. Dietary Fiber, 4 g. fat, 1 g. Saturated Fat, 200 mg. Sodium, 96 mg Potassium, 38 mg Calcium
- 1 cup of all-purpose flour
- 1/4 cup of sugar
- 2 tsp. of baking powder
- 1 cup of fat-free milk
- 4 Tbsp. of trans-free margarine, melted
- 1/2 cup of egg substitute
- 11/4 cups of stone-ground cornmeal (good source of fiber, vitamin C and potassium)
- 1 cup of fresh or cream-style corn
- 1/2 green bell pepper, chopped
- Preheat the oven to 400 degrees F. Line a muffin pan with paper or foil liners.
- Mix the flour, sugar and baking powder in a large-size bowl then set aside.
- Combine the milk, margarine, egg substitute, cornmeal, corn and green pepper in a separate bowl. Add to the flour mixture and blend just until moistened but still slightly lumpy.
- Spoon the batter into muffin cups of, fill each muffin cup of 2/3 full. Bake about 20-25 minutes or until golden brown. Let cool for 5 minutes, then remove the muffins to a wire rack and let cool completely.
Source : MayoClinic
Recipe Under : 100 to 200 Calories - Bake