Southwestern Corn Meal Muffins Recipe - Cooking Index
Southwestern Corn Meal Muffins Recipe - Cooking Index
Serve with fresh chopped tomatoes and cilantro, or salsa for a different spread. These toppings add few calories. Nutritional Analysis Per Serving: Calories 150; Fat (grams) 3; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 6; Percent monounsaturated 6; Cholesterol (milligrams) trace; Sodium (milligrams) 190; Protein (grams) 4; Carbohydrate (grams) 27; Fiber (grams) 3.
Type: Low Fat| 1 cup | 237ml | Skim milk |
| 2 tablespoons | 30ml | Margarine - melted |
| Egg substitute equal to 1 egg | ||
| 1 1/4 cups | 78g / 2.8oz | Stone-ground cornmeal |
| 1 cup | 62g / 2.2oz | Flour |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 tablespoon | 15ml | Baking powder |
| 1 cup | 237ml | Fresh or cream-style corn |
| 1/2 | Green bell pepper - chopped |
Heat oven to 400 degrees. Spray bottoms of muffin pan with non-stick spray. Measure cornmeal, flour, sugar and baking powder into a large bowl, mix together.
In a separate bowl, combine the skim milk, margarine, egg substitute, corn and green bell pepper. Pour egg mixture into dry ingredients. Stir only until flour is moistened (batter will be lumpy).
Fill muffin cups about 3/4 full. Bake until golden brown (about 20 to 25 minutes).
This recipe yields 12 muffins.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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