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Jalapeño Corn Muffins

Jalapeño Corn MuffinsEnjoy these muffins as part of a Southwestern menu ...and again for a quick snack on-the-go!

Recipe Ingredients:

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
Paprika (optional)

Cooking Directions:

  1. Preheat oven to 425°F (220°C).
  2. 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.
  3. Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika.
  4. 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.