Stone Ground Corn Muffins With Green Chilis Recipe - Cooking Index
Stone Ground Corn Muffins With Green Chilis 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 110; Fat (grams) 1; Percent calories from fat 8; Percent polyunsaturated 4; Percent saturated 2; Percent monounsaturated 2; Cholesterol (milligrams) trace; Sodium (milligrams) 250; Protein (grams) 4; Carbohydrate (grams) 21.
Type: Low Fat| 1 1/2 cups | 93g / 3.3oz | Stone-ground cornmeal |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 teaspoon | 5ml | Sugar |
| 2 teaspoons | 10ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1 teaspoon | 5ml | Cumin |
| 1 1/4 cups | 296ml | Skim milk |
| 1/4 cup | 59ml | Unsweetened applesauce |
| Egg substitute equal to 2 eggs | ||
| 1/2 cup | 31g / 1.1oz | Fresh or frozen corn |
| 1/3 cup | 20g / 0.7oz | Chopped onion |
| 1/3 cup | 48g / 1.7oz | Chopped green chili |
| Cooking spray |
Heat oven to 400 degrees. Spray bottoms of muffin pan with nonstick spray. Measure cornmeal, flour, sugar, baking powder, baking soda and cumin into a large bowl; mix together.
In a separate bowl, combine the skim milk, margarine, egg substitute, corn, onion and green chilis. Pour egg mixture into dry ingredients. Stir only until flour is moistened (batter will be lumpy).
Fill (sprayed) muffin cups about 3/4 full. Bake until golden brown (about 15 to 20 minutes).
This recipe yields 12 muffins.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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