Southwestern cornmeal muffins
This recipe uses stone-ground cornmeal, which includes the bran and hull, making it a good source of fiber.
Stone-ground cornmeal is a good source of nutrients, including fiber, vitamin C and potassium.
To make this plant based, use egg and milk substitutes.
Ingredients (Serves 12)
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 cup fat-free milk
- 4 tablespoons (or 1/4 cup) vegetable oil
- 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
Heat 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, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.
Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.