Black Bean and Chicken Filled Corn Muffins

Chicken:

125 g chicken breast
2 jalapeno peppers
1 tablespoon lime juice
black pepper to taste

Bean Filling:

1 can (1-1/2 cups) black beans
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 clove garlic
1 tablespoon tomato paste
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt to taste

Cornbread:

1-1/2 cups lowfat milk
1-1/2 tablespoons cider vinegar
2 tablespoons agave nectar
1 cup cornmeal
1 cup whole wheat pastry flour
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 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.