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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Okay - so these aren't the most flavourful or moist corn muffins you will ever have but in the good for you/works for dieters world, they're pretty darn good. Works very nicely served as a side for a spicey chili dish. The original recipe came from Prevention Magazine. Ingredients:
2 tablespoons sunflower oil |
1 red bell pepper, chopped |
4 green onions, thinly sliced |
1 1/2 cups yellow cornmeal |
1/2 cup whole wheat flour |
1 3/4 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1/8 teaspoon black pepper |
1 cup plain fat-free yogurt |
1 large egg |
2 large egg whites |
2 teaspoons brown sugar |
1/4 cup sunflower oil |
1 (4 ounce) can chopped green chilies |
3/4 cup canned corn kernel, drained |
Directions:
1. Preheat oven to 350°F Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
2. Warm 2 Tbsp of oil in skillet over medium heat. Add bell pepper and cook ,stirring, about 5 minutes, until tender. Add green onions and cook, stirring for 1 minute, or until softened. Remove from heat and place into small bowl. Let cool 5 minutes.
3. In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
4. In a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil. Fold in bell pepper mixture and corn. Fold into dry ingrediants until just moistened.
5. Divide batter evenly into prepared muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean.
6. Cool in pan on wire rack for 5 minutes. Gently twist muffins in tin to loosen for easier removal. Remove from pan to cool completely on wire rack.
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