Thursday, December 20, 2012

Mexican Cheesy Cornbread Muffins

I threw these together to go with the pork chops I made yesterday. They were very tasty. We had trouble getting them out of the paper liners, but wouldn't have had trouble had we let them cool a bit.

Mexican Cheesy Cornbread Muffins

85 Calories, 1.5 fat, 1 fiber for each muffin.

1 cup canned cream-style corn
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/2 cup fat-free sour cream
1/2 cup reduced-fat shredded cheddar cheese
1/4 cup chopped scallions
2 pickled jalapenos (Chopped and Optional)
2 tbsp. Splenda No Calorie Sweetener (granulated)
1 1/2 tsp. baking powder
1/4 tsp. salt
Optional: 1/4 tsp. hot sauce

Preheat oven to 375 degrees.

Combine flour, cornmeal, Splenda, baking powder, and salt in a large bowl. In a separate small bowl, mix together all other ingredients -- then add the contents of the small bowl to the large one, and stir until well mixed.

Spray a 12-cup muffin pan with nonstick spray or line it with baking cups. Evenly distribute muffin batter among the cups. Bake in the oven for 15 - 20 minutes (until muffins are firm and a light golden brown). Allow to cool and then enjoy!


No comments:

Post a Comment