Red Pepper-Scallion Corn Muffin

By ltrodrigu

The dash of spices in these corn muffins makes them a snack or breakfast that packs the perfect punch. Enjoy!

Ingredients

• 2 tablespoons plus 1/4 cup canola oil, divided
• 1 large red bell pepper, coarsely chopped
• 4 scallions, thinly sliced
• 1 1/2 cups yellow cornmeal
• 1/2 cup whole grain pastry flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoons salt
• 1/4 teaspoons baking soda
• 1/8 teaspoons freshly ground black pepper
• 1 cup fat-free plain yogurt
• 1 large egg
• 2 large egg whites
• 2 teaspoons brown sugar
• 3/4 cup drained canned vacuum-packed corn kernels

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from prevention.com

Preparation

Step 1

Preheat oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.

Warm 2 tablespoons of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.

Stir together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 cup oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.

Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.