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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.
|all-purpose flour||1.25 cup|
|baking powder||2 tsp|
|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 from Fat 31|
|Total Fat 3g|
|Saturated Fat 1g|
|Dietary Fiber 2g|
|Vitamin A 2%|
|Vitamin C 2%|
|Folic Acid 2%|
|Dietary Exchange 1 1/2 Starch 1/2 Fat|
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American Diabetes Association
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