Southwestern Cornmeal Muffins (Diabetic)

Ingredients:

1 cup all-purpose (plain) flour
1/4 cup sugar
2 teaspoons baking powder
1 cup fat-free milk
4 tablespoons trans-free margarine, melted
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

Method:

Preheat 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, margarine, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy. Spoon the batter into muffin cups, filling each cup about 2/3 full. Bake until golden
brown, about 20 to 25 minutes. Let cool for 5 minutes, then transfer the muffins
to a wire rack and let cool completely.

Helpful Hints:

Basics
Low fat = no more than 3 g of fat per serving
Dietitian's tip:
Stone-ground cornmeal � dried corn that has been ground into a grain � includes
the nutritious bran and hull, making it a good source of nutrients, including fiber, vitamin C and potassium.
MAKES 12 MUFFINS
Nutritional Analysis
(per serving)
Serving size: 1 muffin
Calories
161
Cholesterol
trace
Protein
4 g
Sodium
200 mg
Carbohydrate
27 g
Fiber
3 g
Total fat
4 g
Potassium
96 mg
Saturated fat
1 g
Calcium
38 mg
Monounsaturated fat
1 g


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