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Picante Corn Bread Muffins

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Ingredients
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Picante sauce 1⁄4 Cup (4 tbs)
  Vegetable oil 3 Tablespoon
  Plain fat free yogurt 8 Ounce (1 Carton)
  Egg whites 2 Large
  Cooking spray 1
Directions

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine picante sauce and next 3 ingredients; stir well. Add to cornmeal mixture, stirring just until moist.
3. Divide batter evenly among muffin cups coated with cooking spray. Bake at 425° for 18 minutes or until golden. Remove from pans immediately.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Ingredient: 
Corn

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1481 Calories from Fat 496

% Daily Value*

Total Fat 55 g84.6%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 4.5 mg1.5%

Sodium 3182.3 mg132.6%

Total Carbohydrates 210 g69.9%

Dietary Fiber 15.9 g63.5%

Sugars 26.8 g

Protein 35 g70.4%

Vitamin A 4.3% Vitamin C 3.4%

Calcium 45.6% Iron 45.5%

*Based on a 2000 Calorie diet

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Picante Corn Bread Muffins Recipe