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By Mayo Clinic Personnel&#13

Dietitian’s idea:

Stone-floor cornmeal is a good resource of nutrients, together with fiber, vitamin C and potassium.

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Range of servings

Serves 12&#13
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Components

  1. 1 cup all-intent flour
  2. 1/4 cup sugar
  3. 2 teaspoons baking powder
  4. 1 cup excess fat-absolutely free milk
  5. 4 tablespoons (or 1/4 cup) vegetable oil
  6. 1/2 cup egg substitute
  7. 1 1/4 cups stone-ground cornmeal
  8. 1 cup refreshing or cream-design and style corn
  9. 1/2 environmentally friendly bell pepper, chopped

Directions

Heat the oven to 400 F. Line a muffin pan with paper or foil liners.

In a significant bowl, include the flour, sugar and baking powder. Stir to mix evenly.

In a independent bowl, mix the milk, oil, egg substitute, cornmeal, corn and environmentally friendly pepper. Include to the flour mixture and blend just till moistened but nevertheless slightly lumpy.

Divide the mixture among the 12 muffin liners. Bake 20 minutes or right up until muffins are light-weight brown.

Dietary evaluation per serving

Serving measurement: 1 muffin

  • Complete fats 5 g
  • Energy 168
  • Protein 4 g
  • Cholesterol Trace
  • Whole carbohydrate 26 g
  • Nutritional fiber 1.5 g
  • Monounsaturated fat 2 g
  • Saturated body fat 1 g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans body fat g
  • Included sugars 4 g
  • Complete sugars 7 g