Spinach Corn Muffins

By dashy_65

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 2 tablespoons canola oil
• 1 cup chopped fresh spinach
• 3/4 cup shredded reduced-fat cheddar cheese
• 1 can green chilis

Details

Servings 12

Preparation

Step 1

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder and salt. In another bowl, beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in the spinach, cheese and green chilis.

Coat muffin cups with cooking spray; fill two-third full with batter. Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 2 minutes before removing from pan to a wire rack. Yield: 1 dozen.


Nutritional Analysis: One muffin equals 153 calories, 5 g fat (1 g saturated fat), 23 mg cholesterol, 108 mg sodium, 23 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Spinach Corn Muffins published in Light & Tasty June/July