Spicy Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup yellow cornmeal1 1/4 cups Whole Wheat all purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup Breeze Almond Milk (unsweetened)1 egg1/4 cup Trader Joe's Non-Fat European Yogurt1 tablespoon honey1 (7-ounce) can chipotle chilies in adobo sauce (or to taste)1 cup canned corn kernels, drained
* Preheat oven to 400 degrees. Spray or grease a 12-cup muffin pan.
* Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl.
* In a separate bowl, whisk together Pure Almond, egg, oil
and honey.
* Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not over-mix.
* Remove chilies from can and chop, reserving sauce for another use.
* Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes until golden brown.
* Serve warm or cold.
Number of Servings: 12
Recipe submitted by SparkPeople user MANUDARN.
* Whisk together cornmeal, flour, baking powder, salt and cumin in a large bowl.
* In a separate bowl, whisk together Pure Almond, egg, oil
and honey.
* Pour egg mixture over cornmeal mixture and stir until ingredients are moistened. Do not over-mix.
* Remove chilies from can and chop, reserving sauce for another use.
* Gently stir chilies and corn into batter. Spoon into prepared pan and bake for 15-18 minutes until golden brown.
* Serve warm or cold.
Number of Servings: 12
Recipe submitted by SparkPeople user MANUDARN.
Nutritional Info Amount Per Serving
- Calories: 98.6
- Total Fat: 0.9 g
- Cholesterol: 0.2 mg
- Sodium: 208.5 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.7 g
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