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Recipe Details
Jalapeño Corn Muffins
Number of Servings: 12
Serving Size: 1 muffin
These muffins are perfect for the holiday season because the bits of red and green pepper make them look very festive.
| Name: | Amount: |
| all-purpose flour | 1.25 cup |
| cornmeal | 0.75 cup |
| baking powder | 2 tsp |
| salt | 0.50 tsp |
| eggs | 2 ea |
| low-fat buttermilk | 1 cup |
| canola oil | 1 Tbsp |
| jalapeno pepper, minced | 1 ea |
| red bell pepper, minced | 1 ea |
| green bell pepper, minced | 1 ea |
| shredded, reduced-fat cheddar cheese | 0.50 cup |
Preheat oven to 400 degrees. In a large mixing bowl, sift together flour, cornmeal, baking powder, and salt. Set aside.
2:In a medium mixing bowl, whisk eggs. Add buttermilk and oil; mix well.
3:Add jalapeno pepper, red pepper, green pepper, and cheese to dry ingredients and toss well to coat. Make a well in the center of the dry ingredients.
4:Pour wet ingredients into the well and gently combine just until dry ingredients are moistened. Batter will be thick and lumpy.
5:Spray a muffin pan or line with paper muffin cups. Fill muffin cups 2/3 full. Bake for 25 minutes or until golden brown.
| Calories 132 |
| Calories from Fat 31 |
| Total Fat 3g |
| Saturated Fat 1g |
| Cholesterol 40mg |
| Sodium 231mg |
| Potassium 2mg |
| Carbohydrates 20g |
| Dietary Fiber 2g |
| Sugars 2g |
| Protein 5g |
| Vitamin A 2% |
| Vitamin C 2% |
| Calcium 2% |
| Iron 2% |
| Folic Acid 2% |
| Dietary Exchange 1 1/2 Starch 1/2 Fat |
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American Diabetes Association
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