Confetti Corn Muffins

By Snoo

Green pepper and shredded carrot add color to these homemade corn muffins They are a nice change from sweeter muffins and very good to serve with soup and salad.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup fat-free milk
• 1/4 cup butter, melted
• 1 medium carrot, shredded
• 1/3 cup green pepper, chopped

Preparation

Step 1

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 425°F for 14 to 18 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Serving size: 1 muffin
Cal 139
Fat 5g
Protein 4g
Carb 21g
Fiber 1g
Sodium 312mg