Black Bean and Chicken Filled Corn Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Chicken:125 g chicken breast2 jalapeno peppers1 tablespoon lime juiceblack pepper to tasteBean Filling:1 can (1-1/2 cups) black beans1/2 cup chopped onion1/2 cup chopped red bell pepper1 clove garlic1 tablespoon tomato paste1/2 teaspoon cumin1/2 teaspoon chili powdersalt to tasteCornbread:1-1/2 cups lowfat milk1-1/2 tablespoons cider vinegar2 tablespoons agave nectar1 cup cornmeal1 cup whole wheat pastry flour3/4 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda2 tablespoons ground flax seeds
For chicken:
Poach and shred the chicken, combine with the peppers and lime juice and set aside.
For bean filling:
Mash half of the beans well. In a non-stick skillet, sauté the onion until it's translucent; add the garlic and bell pepper and cook for another two minutes.
Add all remaining ingredients, including the beans. Stir and cook until hot throughout and set aside.
For muffins:
Mix the milk, cider vinegar, and agave nectar together and set aside.
Oil your pans and preheat the oven to 375 F.
Mix all the dry ingredients together. Add the milk mixture, and mix only until blended.
Pour a thin layer of batter into each cup. Carefully spoon filling over the batter . Cover the filling with more batter. Try not to over-fill the molds.
Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan.
Number of Servings: 14
Recipe submitted by SparkPeople user TOTCHIKO.
Poach and shred the chicken, combine with the peppers and lime juice and set aside.
For bean filling:
Mash half of the beans well. In a non-stick skillet, sauté the onion until it's translucent; add the garlic and bell pepper and cook for another two minutes.
Add all remaining ingredients, including the beans. Stir and cook until hot throughout and set aside.
For muffins:
Mix the milk, cider vinegar, and agave nectar together and set aside.
Oil your pans and preheat the oven to 375 F.
Mix all the dry ingredients together. Add the milk mixture, and mix only until blended.
Pour a thin layer of batter into each cup. Carefully spoon filling over the batter . Cover the filling with more batter. Try not to over-fill the molds.
Bake for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan.
Number of Servings: 14
Recipe submitted by SparkPeople user TOTCHIKO.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 1.1 g
- Cholesterol: 6.2 mg
- Sodium: 320.3 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.3 g
- Protein: 6.3 g
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