Low Fat Jalapeno Corn Muffins Recipe

Ingredients

1 jalapeno pepper, seeded

-- and finely chopped

--about 4 teaspoons

3 tablespoons cooking oil

1 cup yellow cornmeal

3/4 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 beaten egg

1 cup skim milk

3/4 cups frozen whole kernel corn, thawed

1/3 cup finely chopped red sweet pepper

nonstick spray coating

Method

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 and milk in another bowl.

Stir in corn, sweet pepper, and jalapeno mixture.

Stir egg mixture into dry ingredients just till moistened.

Spray 12 muffin cups with nonstick coating.

Divide batter evenly among cups.

Bake in a 400°F oven for 15 to 20 minutes or till golden brown.

Remove from pan.

Serve warm.

Makes 12.

Nutrition facts per serving: 130 cal.

, 4 g total fat (1 g sat.

fat), 18 mg cholesterol, 152 mg sodium, 20 g carbohydrate.

, 1 g dietary fiber, 3 g pro.

Daily Value: 13% vitamin.

C.Food exchanges: 1 bread, 1/2 fat.

Cooks Comments and Tips