Chile & Cheese Corn Muffins
- Number of Servings: 8
Ingredients
2/3 cup fat-free (skim) milk2 eggs2 tablespoons canned chopped green chilies2 tablespoons canola oil2/3 cup all-purpose flour2/3 cup stone ground cornmeal2/3 cup shredded Cheddar cheese4 teaspoons baking powder1/2 teaspoon sugar1/4 teaspoon salt
Heat oven to 425º. Beat milk, eggs, green chilies and oil in small bowl with fork or wire whisk. Mix remaining ingredients in medium bowl. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy).
Spray 8 medium muffin cups with nonstick cooking spray. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan.
Makes 8 Muffins
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERJANE.
Spray 8 medium muffin cups with nonstick cooking spray. Divide batter evenly among muffin cups. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan.
Makes 8 Muffins
Number of Servings: 8
Recipe submitted by SparkPeople user AMBERJANE.
Nutritional Info Amount Per Serving
- Calories: 130.1
- Total Fat: 4.1 g
- Cholesterol: 10.0 mg
- Sodium: 426.9 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 2.0 g
- Protein: 6.8 g
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