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
- Preheat oven to 350F. Spray 12 muffin cups with cooking spray.
- Combine flour, cornmeal, baking soda and baking powder in large bowl; mix well.
- Combine yogurt, skim milk and lemon juice in medium bowl; mix until completely blended and let stand 5 to 8 minutes.
- Stir in egg substitute, honey, cheese, green chiles and corn; mix well. Add to flour mixture and mix until all ingredients are moistened.
- Fill muffin cups two-thirds full; bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
- Cool to room temperature; muffins can be individually wrapped and stored in plastic freezer bag in freezer.
- 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 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.