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Chile-Corn Muffins

Categories: Low-fat, Vegetarian
Type: Side Dishes

This southwestern recipe brings the flavors of chilies and cheddar to corn muffins.

Serves: Serves: 12


  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup skim milk
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup egg substitute
  • 2 tablespoons honey
  • 1 cup shredded nonfat cheddar cheese
  • 2 tablespoons chopped green chiles
  • 3/4 cup canned corn kernels, drained

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  1. Preheat oven to 350F. Spray 12 muffin cups with cooking spray.
  2. Combine flour, cornmeal, baking soda and baking powder in large bowl; mix well.
  3. Combine yogurt, skim milk and lemon juice in medium bowl; mix until completely blended and let stand 5 to 8 minutes.
  4. Stir in egg substitute, honey, cheese, green chiles and corn; mix well. Add to flour mixture and mix until all ingredients are moistened.
  5. Fill muffin cups two-thirds full; bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
  6. Cool to room temperature; muffins can be individually wrapped and stored in plastic freezer bag in freezer.
  7. Reheat directly from freezer in microwave on High 1 to 1 1/2 minutes per muffin.
  • Honey, nature's original sweetener, is a concentrated source of energy, one of the best sweeteners for battling fatigue, because the natural sugars are easily and readily absorbed by the body.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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