Green Chili Muffins
Equipment
- 12 Cup Muffin Tin
- Oven
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
- Ingredients
- Non-fat cooking spray or paper liners
- 1 cup whole wheat flour
- ¾ cup cornmeal
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 medium egg
- 1 cup fat-free milk
- 3 Tablespoons canola oil
- 1 can 8 ounces whole kernel corn, well drained
- 1 can 4 ½ ounces diced green chilies, well drained, divided
- ½ cup shredded low-fat sharp Cheddar cheese
Instructions
- Directions
- Wash hands with warm water and soap.
- Preheat oven to 400° F.
- Lightly coat a 12-cup muffin pan with non-fat cooking spray or line with paper liners and set aside.
- Mix together flour, cornmeal, sugar, baking powder, salt and cayenne.
- In separate bowl, lightly beat egg. Add milk, canola oil, corn and all but 2 tablespoons of chilies and mix together.
- Add wet ingredients to dry ingredients, stirring just until combined.
- Fill each muffin cup half full. Top each with 1 teaspoon of cheese.
- Divide remaining batter evenly among muffin cups.
- Sprinkle each top with 1 teaspoon of cheese and ½ teaspoon of remaining green chilies.
- Bake for 20 minutes, until toothpick inserted in center of muffin comes out clean.
- Cool in pan on wire rack for 5 minutes.
- Remove muffins from pan and continue cooling on rack.
Notes
Nutrition Facts (Per Serving)
calories, 152; carbohydrate, 23 g; protein, 5 g; total fat, 5 g; saturated fat 1 g; trans fat, 0 g; cholesterol, 19 mg; fiber, 2 g; total sugars, 4 g; sodium, 461 mg; calcium, 75 mg; folate, 21 mcg; iron, 1 mg; percent of calories from fat, 30%.
Makes 12 Servings, 1 muffin each
calories, 152; carbohydrate, 23 g; protein, 5 g; total fat, 5 g; saturated fat 1 g; trans fat, 0 g; cholesterol, 19 mg; fiber, 2 g; total sugars, 4 g; sodium, 461 mg; calcium, 75 mg; folate, 21 mcg; iron, 1 mg; percent of calories from fat, 30%.
Makes 12 Servings, 1 muffin each
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