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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup yellow cornmeal |
2 teaspoons baking soda |
1/4 teaspoon salt |
2 1/2 teaspoons brown sugar |
1 teaspoon chili powder |
1 cup nonfat buttermilk |
2 1/2 tablespoons olive oil |
1 egg, lightly beaten |
3/4 cup shredded yellow squash (about 1 small) |
1/4 cup frozen whole-kernel corn, thawed |
1/4 cup diced sweet red pepper |
vegetable cooking spray |
Directions:
1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg; add to dryingredients, stirring just until moistened. Gently stir in squash, corn, and red pepper. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 400° for 15 minutes or until golden. Remove from pans immediately.
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