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Southwestern Corn Meal Muffins

Categories:
low fat, muffins

1 cup skim milk
2 tablespoons margarine; melted
Egg substitute equal to 1 egg
1 1/4 cups stone-ground cornmeal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 cup fresh or cream-style corn
1/2 green bell pepper; chopped

Heat oven to 400 degrees. Spray bottoms of muffin pan with non-stick spray. Measure cornmeal, flour, sugar and baking powder into a large bowl, mix together. In a separate bowl, combine the skim milk, margarine, egg substitute, corn and green bell pepper. Pour egg mixture into dry ingredients. Stir only until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown (about 20 to 25 minutes). This recipe yields 12 muffins. Comments: Serve with fresh chopped tomatoes and cilantro, or salsa for a different spread. These toppings add few calories. Nutritional Analysis Per Serving: Calories 150; Fat (grams) 3; Percent calories from fat 18; Percent polyunsaturated 6; Percent saturated 6; Percent monounsaturated 6; Cholesterol (milligrams) trace; Sodium (milligrams) 190; Protein (grams) 4; Carbohydrate (grams) 27; Fiber (grams) 3.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 80 Calories (kcal); 2g Total Fat; (22% calories from fat); 2g Protein; 14g Carbohydrate; trace Cholesterol; 155mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1 fat and 2 starch servings. Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 12 servings

Preparation Time: 0:00



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