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Health Information Library Recipes Southwestern cornmeal muffins

Southwestern cornmeal muffins

Nutrition Facts

Serving Size 1 muffin
Calories 168

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 5 g
Sodium 156 mg
Cholesterol Trace
Dietary fiber 1.5 g
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This recipe uses stone-ground cornmeal, which includes the bran and hull, making it a good source of fiber.

Ingredients

(Serves 12)
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup fat-free milk
  • 4 tablespoons (or 1/4 cup) vegetable oil
  • 1/2 cup egg substitute
  • 1 1/4 cups stone-ground cornmeal
  • 1 cup fresh or cream-style corn
  • 1/2 green bell pepper, chopped

Directions

Heat the oven to 400 F. Line a muffin pan with paper or foil liners.

In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.

In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.

Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.

Last Updated: August 10th, 2021