* Exported from MasterCook *
Southwestern Cornmeal Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 cup fat-free milk
4 tablespoons trans-free margarine -- melted
1/2 cup egg substitute
1 1/4 cups stone-ground cornmeal
1 cup corn -- fresh or cream-style
1/2 green bell pepper -- chopped
Preheat 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, margarine, egg substitute, cornmeal,
corn and green pepper. Add to the flour mixture and blend just until
moistened but still slightly lumpy.
Spoon the batter into muffin cups, filling each cup about 2/3 full. Bake
until golden brown, about 20 to 25 minutes. Let cool for 5 minutes, then
transfer the muffins to a wire rack and let cool completely.
Makes 12 muffins
Dietitian's tip: 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.
Per muffin: Cals 161 (%fat cals ); Total Fat 4g; Carbs 27g; Fiber 3g;
Protein 4g; Choles 0.05; Sdoium 200 mg.
Cuisine:
"TexMex"
Source:
"Mayo Clinic Staff"
S(Formatted by Chupa Babi):
"July 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 170 Calories; 6g Fat (29.4%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4098 0 438 0 0
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