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Jalapeno Corn Muffins | Low Fat Recipes » Low Fat Breads

Jalapeno Corn Muffins

Serving Size : 12
for prepare Jalapeno Corn Muffins
Amount Measure Ingredient - Preparation Method
1 jalapeno pepper - seeded
and finely chopped
about 4 teaspoons
jalapeno corn muffins
3 tablespoons cooking oil
1 cup yellow cornmeal
3/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 beaten egg
1 cup skim milk
3/4 cups frozen whole kernel corn - thawed
1/3 cup finely chopped red sweet pepper
recipe Jalapeno Corn Muffins

Cook jalapeno pepper in oil in a small skillet over medium heat
zucchini bread recipes diabetic low fat
about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg

low fat pumpkin bread recipes

and milk in another bowl. Stir in corn, sweet pepper, and jalapeno mixture. Stir egg mixture
low fat banana bread recipes
into dry ingredients just till moistened. Spray 12 muffin cups with nonstick coating. Divide batter evenly

low fat banana bread

among cups. Bake in a 400°F oven for 15 to 20 minutes or till golden brown. Remove from pan.
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Serve warm. Makes 12. Nutrition facts per serving: 130 cal., 4 g total fat (1 g sat.
low fat pumpkin bread recipes
fat), 18 mg cholesterol, 152 mg sodium, 20 g carbohydrate., 1 g dietary fiber, 3
Jalapeno Corn Muffins
g pro. Daily Value: 13% vitamin. C. Food exchanges: 1 bread, 1/2 fat. .

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  • Rating:
     (Votes #: 0)

    check_group('5', '
    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .
    Views: 3247 | Author: Shad0w | 25 July 2008 | Comments (1)

    Jalapeno Corn Muffins
    #1 | ali (1 April 2012 02:59) |
    I am a former chef with 27 years exeirepnce. I was trained at the New York Institute of Culinary Arts. I am an educator extraordinaire and have worked at major hotels. I am a certified small kitchen appliance reviewer and am practiced at both Asian and European Cuisines. Believe it or not, I have cooked for the military and in 4 star restaurants. I am a fully trained pastry chef, as well, as well as a saucier. I noticed your little problem and have deigned to help you. I'm sorry. What was the question again?Oh! Cornbread! Yes. Well, it is a bread, of course, hence the name. A corn bread muffin will be shaped differently but the change in bulk will give it a slightly different texture and a different taste somewhat, because the inner mass will not be as done as with cornbread. Also, there are recipes for corn bread muffins that are a variant on those for bread.
    .:| ICQ: -- | | :.

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