These zesty cornbread muffins go great with a bowl of chili. Includes soy milk and soy flour.
3/4 cup all purpose flour
1/4 cup soy flour
1 cup yellow cornmeal
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon chili powder
1 cup plain soy milk
1/4 cup vegetable oil
2 eggs, slightly beaten
3/4 cup shredded reduced fat Cheddar cheese
1/4 cup chopped green chilies
1/4 cup chopped jalapeno peppers
Preheat oven to 425 degrees.
Coat muffin pan with vegetable cooking spray. In medium bowl, combine flours, cornmeal, sugar, baking powder, salt and chili powder.
In a separate bowl, stir together soymilk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan.
Bake 18 to 24 minutes or until toothpick in center comes out clean. Remove muffins from pan and cool on wire rack.
Place batter in greased 8-inch round or square baking pan. Cook 18 to 22 minutes. Cool on wire rack. Cut into 12 pieces.
Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 154; Total Fat: 7g; Saturated Fat: 1.5g; Cholesterol: 41mg; Sodium: 476mg; Carbohydrates: 15g; Protein: 5g
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