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Double Corn Chili Muffins Ingredients: 1-1/4 cup flour 3/ 4 cup yellow cornmeal 3 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon chili powder 1/8 teaspoon salt 1 cup skim milk 1/4 cup egg substitute 3 tablespoons vegetable oil 1 cup canned corn with chopped red and green bell peppers, drained Nonstick cooking and seasoning spray Directions: Preheat oven to 400-degrees. Combine flour, cornmeal, sugar, baking powder, chili powder and salt. Stir in milk, egg substitute and oil just until all ingredients are moistened. Stir in corn. Divide batter evenly between twelve 2-3/4-inch paper-lined and sprayed muffin cups. Bake 17 to 19 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature. Nutrition information per serving (1 muffin): Calories: 148 Carbohydrates: 25g Saturated fat: <1g Sodium: 193mg Protein: 4g Total fat: 4g Cholesterol: <1mg
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