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Jalapeno Corn Muffins
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Authored By: Polly Pitchford, Full Spectrum Health™
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Use red or green jalapenos for this quick bread. Muffins are a great way to substitute soy milk in cooking.
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Diet Types: Dairy Free, Vegetarian
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Ingredients:
1 jalapeno pepper, seeded and finely chopped2 tablespoons canola oil1 cup yellow cornmeal3/4 cup unbleached white flour2 tablespoons sugar1 tablespoon baking powder1/4 teaspoon salt1 egg white, beaten1 cup plain soy milk3/4 cup frozen corn kernelscooking oil spray
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Serves: 12
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Preheat oven to 400 degrees.
Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes.
Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl.
Combine egg white and soy milk in another bowl. Stir in corn and jalapeno mixture.
Stir egg white mixture into dry ingrtedients just till moistened.
Spray 12 muffin cups with oil. Divide batter evenly among cups. Bake for 15 to 20 minutes or till golden brown. Remove from pan. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 12
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| Amount Per Serving |
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Calories 112
Calories from Fat 30
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% Daily Value*
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| | Total Fat 3g | 5% | | | Saturated Fat 0g | 2% | | | Mono Fat 2g | | | | Poly Fat 1g | | | | Sodium 150mg | 6% | | | Total Carbs 19g | 6% | | | Dietary Fiber 2g | 6% | | | Protein 3g | | | | Iron | 7% | | | Calcium | 9% | | | Vitamin C | 1% | | | Vitamin E | 3% | | | Vitamin A | 1% | | | Vitamin B-6 | 5% | | | Pantothenic acid | 1% | | | Niacin | 6% | | | Riboflavin | 6% | | | Thiamin | 7% | | | Folate | 5% | | | Selenium | 9% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 2% | | | Potassium | 3% | | | Phosphorus | 16% | | | Magnesium | 5% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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