Jalapeño Corn Muffins
Enjoy these muffins as part of a Southwestern menu ...and again for a quick snack on-the-go!
1/2 cup cornmeal
1/3 cup skim milk
1/2 cup all-purpose flour
1/4 cup red bell pepper, finely chopped
2 tablespoons fresh jalapeño pepper, finely chopped
1 1/2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon canola oil
- Preheat oven to 425°F (220°C).
- In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeño pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
- Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika.
- Bake for 10 to 15 minutes, or until lightly browned.
Makes 12 muffins.
Nutritional Information Per Serving (1/12 of recipe): Calories 60; Total Fat 1.5gSaturated Fat 0gCholesterol 20mgSodium 110mgCarbohydrates 10gFiber 0gProtein 2g.
Recipe and photograph courtesy of CanolaInfo.org.