Chili Corn Muffin Recipe
1/2 cup flour
1/2 cup corn meal
1-2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon canola oil
1/2 cup nonfat buttermilk
1 cup frozen corn, fully thawed
1/4 cup plus 2 tablespoon grated lowfat or nonfat cheddar cheese, divided
2 tablespoon canned chopped green chilies
Cooking spray
Preheat oven to 425 degrees. In medium bowl, mix together first 5 dry ingredients. In separate bowl, mix 3 liquid ingredients, corn, 1/4 cup cheese and chilies. Add to dry ingredients, stirring just until blended. Spoon mixture into 6 muffin cups sprayed with cooking spray. Place 1 teaspoon of remaining grated cheese on each muffin. Bake 25 minutes or until golden brown.
Makes 6 muffins
Serving Size: 1 muffin
| nutrients per serving | |
|---|---|
| calories: | 146 |
| total fat: | 4 g (20% of calories) |
| saturated fat | 1 g |
| cholesterol: | 33 mg |
| sodium | 169 mg |
| carbohydrate: | 26 g (65% of calories) |
| protein: | 6 g (15% of calories) |
| fiber: | 2 g |
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