You are here

Mini Mexican Corn Muffins

fatfree.kitchen's picture
Ingredients
  Whole wheat flour 1 Cup (16 tbs)
  Whole grain yellow cornmeal 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Non fat buttermilk 1 1⁄2 Cup (24 tbs)
  Egg whites 2
  Reduced fat cheddar cheese/Shredded non fat cheddar cheese 1⁄2 Cup (8 tbs)
  Jalapeno pepper 1 1⁄2 Tablespoon, finely chopped
Directions

1. Combine the flour, cornmeal, baking powder, baking soda, and cumin seeds in a large bowl, and stir to mix well. Add the buttermilk and egg whites, and stir just until the dry ingredients are moistened. Fold in the cheese and, if desired, the jalapeno peppers.
2. Coat mini-muffin tins with nonstick cooking spray, and fill each cup completely full with the batter. Bake at 350 °F for about 10 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Be careful not to overbake.
3. Remove the muffins tins from the oven, and allow them to sit for 5 minutes before removing the muffins.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Vegetable

Rate It

Your rating: None
4.14722
Average: 4.1 (18 votes)