Dietician's Tip: Stone-ground cornmeal — dried corn that has been ground into a grain — includes the nutritious bran and hull, making it a good source of nutrients, including fiber, vitamin C and potassium.
1 cup all-purpose (plain) flour1/4 cup sugar2 teaspoons baking powder1 cup fat-free milk4 tablespoons (or 1/4 cup) vegetable oil1/2 cup egg substitute1 1/4 cups stone-ground cornmeal1 cup fresh or cream-style corn1/2 green bell pepper, chopped
Heat the oven to 400 F. Line a muffin pan with paper or foil liners.
In a large bowl, add the flour, sugar and baking powder. Stir to mix evenly.
In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and green pepper. Add to the flour mixture and blend just until moistened but still slightly lumpy.
Nutritional analysis per serving
Serving size: 1 muffin
- Calories 167
- Cholesterol trace
- Monounsaturated fat 2 g
- Saturated fat 1 g
- Sodium 138 mg
- Total carbohydrate 26 g
- Dietary fiber 1.5 g
- Protein 4 g
- Serving size 1 muffin
- Total fat 5 g