Zesty Corn Muffins
Yield
12 muffinsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
soy flour
|
*
|
| 1 | cup |
cornmeal
|
|
| 2 | tablespoons |
sugar
|
|
| 4 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
buttermilk
|
|
| ¼ | cup |
soya oil
|
* |
| 2 | large |
eggs
slightly beaten |
|
| ½ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
green chili peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
soy flour
|
*
|
| 237 | ml |
cornmeal
|
|
| 3E+1 | ml |
sugar
|
|
| 2E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
buttermilk
|
|
| 59 | ml |
soya oil
|
* |
| 2 | large |
eggs
slightly beaten |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
green chili peppers
chopped |
|
Directions
Preheat oven to 425℉ (220℃). Spray muffin pans with non-stick spray.
In medium bowl, combine first 5 ingredients. Stir together buttermilk, soy oil and eggs, and add to dry ingredients. Gently stir in cheese and green chilies.
Pour into muffin pan.
Bake for 22 to 25 minutes.
