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Jalapeno Corn Muffins | Low Fat Recipes » Low Fat Breads

Jalapeno Corn Muffins


Serving Size : 12
Ingredients
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
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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)


    Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .

    Views: 2991 | 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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