Spicy Corn Muffins

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Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Spicy Corn Muffins calories by ingredient

Introduction

Zesty adobo chilies and corn make these muffins a party standout.

(Modified from Silk Pure Almond recipes.) Zesty adobo chilies and corn make these muffins a party standout.

(Modified from Silk Pure Almond recipes.)

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 12

Ingredients

3/4 cup yellow cornmeal

1 1/4 cups Whole Wheat all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup Breeze Almond Milk (unsweetened)

1 egg

1/4 cup Trader Joe's Non-Fat European Yogurt

1 tablespoon honey

1 (7-ounce) can chipotle chilies in adobo sauce (or to taste)

1 cup canned corn kernels, drained

Directions

* 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.