Vegetable Corn Muffins
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1 Tablespoon|
|Italian seasoning||3⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Vegetable oil||15 Milliliter|
|Corn kernels||1⁄2 Cup (8 tbs)|
|Milk/Can use skim||75 Milliliter|
|Chopped green peppers||1⁄3 Cup (5.33 tbs)|
|Finley chopped onions||1⁄4 Cup (4 tbs)|
Ramekins or microwave muffin pan, double paper-lined:
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, Italian seasoning, garlic powder, eggs, oil, corn, milk, peppers and onions.
Stir just until blended.
Do not overmix.
Spoon batter into prepared ramekins or pan.
Microwave on a rack on High for 2 1/2 to 3 minutes, rotating once halfway through cooking time.
A toothpick inserted in the center of each muffin should come out clean and dry.
Calories 290 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.1%
Saturated Fat 1.4 g7.1%
Trans Fat 0 g
Cholesterol 86.1 mg28.7%
Sodium 564.4 mg23.5%
Total Carbohydrates 49 g16.4%
Dietary Fiber 5 g20%
Sugars 4.9 g
Protein 9 g17.9%
Vitamin A 2.9% Vitamin C 13.1%
Calcium 25.6% Iron 13.7%
*Based on a 2000 Calorie diet