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Southwestern Corn Meal Muffins

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Skim milk

  2. 2 tablespoons 30ml Margarine - melted

  3. Egg substitute equal to 1 egg

  4. 1 1/4 cups 78g / 2.8oz Stone-ground cornmeal

  5. 1 cup 62g / 2 1/5oz Flour

  6. 1/4 cup 49g / 1.7oz Sugar

  7. 1 tablespoon 15ml Baking powder

  8. 1 cup 237ml Fresh or cream-style corn

  9. 1/2 Green bell pepper - chopped

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees. Spray bottoms of muffin pan with non-stick spray. Measure cornmeal, flour, sugar and baking powder into a large bowl, mix together.

  2. In a separate bowl, combine the skim milk, margarine, egg substitute, corn and green bell pepper. Pour egg mixture into dry ingredients. Stir only until flour is moistened (batter will be lumpy).

  3. Fill muffin cups about 3/4 full. Bake until golden brown (about 20 to 25 minutes).

  4. This recipe yields 12 muffins.

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