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Recipe: Southwestern cornmeal muffins

Recipe: Southwestern cornmeal muffins

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

Stone-ground cornmeal — dried corn that has been ground into a grain — includes the nutritious bran and hull, making it a good source of nutrients, including fiber, vitamin C and potassium.


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.


Ingredients

1 cup all-purpose (plain) 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


Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories167 
Carbohydrate26 g 
Cholesteroltrace 
Fiber1.5 g 
Monounsaturatedfat2 g 
Potassium 
Protein4 g 
Saturatedfat1 g 
Servingsize1 muffin 
Sodium138 mg 
TotalFat5 g 

2015-02-18

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