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Jalapeno-Yeast-Corn Muffins

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Submitted by spirit1941

YIELD

12 muffins

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 57.8
OUNCES ML/G TOFU
¾ 177
CUP ML SUGAR
3 45
TABLESPOONS ML VEGETABLE SHORTENING
3 15
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CREAM OF TARTAR
3 3
EACH EACH JALAPEÑO PEPPER
seeded and finely chopped *
1 ½ 355
CUPS ML CORNMEAL
¼ 59
1 237
CUP ML WATER

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 516 20% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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