Southwestern cornmeal muffins

Ingredients

• 1 cup all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 cup fat-free milk
• 4 tablespoons (or 1/4 cup) vegetable oil
• 1/2 cup egg substitute
• 1 1/4 cups stone-ground cornmeal
• 1 cup fresh or cream-style corn
• 1/2 green bell pepper, chopped

Directions

Heat the oven to 400 F. Line a muffin pan with paper or foil liners.

In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.

In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.

Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.

Serving Information

Serves 12

Nutritional analysis per serving

Calories: 168
Total carbohydrate: 26 g
Cholesterol: Trace
Dietary fiber: 1.5 g
Monounsaturated fat: 2 g
Protein: 4 g
Saturated fat: 1 g
Serving size: 1 muffin
Sodium: 156 mg
Total fat: 5 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 2

Diabetes Meal Plan Choices

Fats: 1
Starches: 2

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Fats: 1