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Jalapeno-Yeast-Corn Muffins

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Recipe

 

Yield

12 muffins

Prep

15 min

Cook

30 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ounces tofu
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¾ cup sugar
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3 tablespoons vegetable shortening
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3 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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½ teaspoon cream of tartar
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3 each jalapeño pepper
seeded and finely chopped
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1 ½ cups cornmeal
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1 cup unbleached all-purpose flour
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¼ cup nutritional yeast flakes
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1 cup water
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Ingredients

Amount Measure Ingredient Features
57.8 ml/g tofu
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177 ml sugar
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45 ml vegetable shortening
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15 ml baking powder
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5 ml baking soda
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5 ml salt
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2.5 ml cream of tartar
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3 each jalapeño pepper
seeded and finely chopped
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355 ml cornmeal
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237 ml unbleached all-purpose flour
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59 ml nutritional yeast flakes
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237 ml water
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Directions

In a large bowl, cream together the tofu, sugar and shortening.

Add the baking powder, baking soda, salt and cream of tartar.

Mix well.

Add the remaining ingredients and stir to ensure that the ingredients have been well combined.

Spoon the batter into lightly oiled muffin pans.

Bake in an oven preheated to 375℉ (190℃) F for about 30 minutes.

Test with a skewer to see if they are done.

If not done, return to the oven and test every 5 minutes.

Cool on wire racks.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 51620% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 761mg 32%
Total Carbohydrate 33g 33%
Dietary Fiber 4g 18%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 0%
Calcium 13% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 
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