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Southwest Corn Muffins

chef.cristian's picture
Ingredients
  Yellow cornmeal 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Sugar 3 Tablespoon
  Baking powder 1 Tablespoon
  Egg whites 2 , lightly beaten
  Buttermilk 1 Cup (16 tbs)
  Unsweetened applesauce 1⁄3 Cup (4.8 tbs)
  Canned diced green chili peppers 4 Ounce, drained (1 Can)
  Finely shredded reduced fat sharp cheddar cheese 3 Ounce (3/4 Cup)
Directions

Preheat the oven to 400°.
Spray six large, 3" muffin cups with no-stick spray and set aside.
In a large bowl, stir together the cornmeal, flour, sugar and baking powder.
Make a well in the center of the mixture.
In a small bowl, stir together the egg whites, buttermilk and applesauce.
Add the buttermilk mixture to the cornmeal mixture and stir just until moistened.
Fold in the chili peppers and 1/2 cup of the cheese.
Spoon the batter into the prepared cups, filling each 3/4 full.
Top with the remaining 1/4 cup of cheese.
Bake for 20 to 22 minutes or until golden brown, and a toothpick inserted in the center comes out clean.
Cool the muffins in the muffin cups for 5 minutes.
Then remove the muffins and cool on a wire rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Interest: 
Kids, Party, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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3.963635
Average: 4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 431 Calories from Fat 73

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 3.8 g19%

Trans Fat 0 g

Cholesterol 22.5 mg7.5%

Sodium 582.6 mg24.3%

Total Carbohydrates 72 g24%

Dietary Fiber 4.2 g16.9%

Sugars 12.4 g

Protein 15 g30.4%

Vitamin A 5.2% Vitamin C 16.2%

Calcium 44.2% Iron 19.9%

*Based on a 2000 Calorie diet

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Southwest Corn Muffins Recipe