Jalapeno Corn Muffins

By Cindy_Wicker

Ingredients

• 1-1/2 cups yellow cornmeal
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 2 eggs
• 1 cup fat-free milk
• 3 tablespoons butter, melted
• 2 tablespoons minced fresh cilantro
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped seeded jalapeno peppers

Details

Servings 16

Preparation

Step 1

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.

Nutritional Facts
1 muffin equals 136 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 303 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.