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
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about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg
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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
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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.
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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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