Low-Fat Jalapeno Cornbread Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 16 |
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This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos! Ingredients:
1 cup yellow cornmeal |
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup low calorie sweetener |
1 cup fat free sour cream |
1/2 cup egg substitute |
3/4 cup corn or 3/4 cup mexicorn, drained |
2 jalapenos, finely chopped |
1/2 cup low-fat cheddar cheese or 1/2 cup mexican blend cheese |
Directions:
1. Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
2. Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
3. Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
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