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Mini Mexican Corn Muffins's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1651 Calories from Fat 265

% Daily Value*

Total Fat 28 g43.6%

Saturated Fat 12.3 g61.7%

Trans Fat 0 g

Cholesterol 69.3 mg23.1%

Sodium 2716.4 mg113.2%

Total Carbohydrates 283 g94.3%

Dietary Fiber 52 g208.2%

Sugars 21.8 g

Protein 72 g143.2%

Vitamin A 28.4% Vitamin C 19.5%

Calcium 189% Iron 84.3%

*Based on a 2000 Calorie diet

Mini Mexican Corn Muffins Recipe