You are here

Quick Cornmeal Muffins

Ingredients
  Cornmeal 1 Cup (16 tbs)
  Whole wheat flour 1⁄2 Cup (8 tbs)
  Unbleached flour 1⁄2 Cup (8 tbs)
  Baking powder 1 Tablespoon
  Dried sage 1 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Oil 2 Tablespoon
Directions

In a large bowl, whisk together the cornmeal, whole-wheat flour, unbleached flour, baking powder and sage.
In a medium bowl, whisk together the milk, egg, honey and oil.
Pour over the dry ingredients and mix until well combined.
Coat 12 muffin cups with no-stick spray.
Divide the batter among the cups, filling them about halfway.
Bake at 450° for 15 minutes, or until golden ground cumin and 1/4 teaspoon ground black pepper.
Add 2 to 4 tablespoons drained and finely chopped canned chili peppers to the milk mixture. (You can control the hotness of these muffins by your choice of mild or jalapeno peppers and how much of them you use. Three tablespoons of jalapenos produces downright hot muffins.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Sage
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
12

Rate It

Your rating: None
4.22
Average: 4.2 (15 votes)