Directions:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
- Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.02 Kcal (959 kJ) | ||
| Calories from fat | 29.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 26.18mg | 9% | |
| Sodium | 167.21mg | 7% | |
| Potassium | 186.28mg | 4% | |
| Total Carbs | 44.42g | 15% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 1.05g | 4% | |
| Protein | 4.65g | 9% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 240.23 Kcal (1006 kJ) | ||
| Calories from fat | 30.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 5% | |
|---|---|---|---|
| Cholesterol | 27.47mg | 9% | |
| Sodium | 175.4mg | 7% | |
| Potassium | 195.4mg | 4% | |
| Total Carbs | 46.6g | 15% | |
| Sugars | 4.93g | 19% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 4.88g | 9% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 63.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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