confetti muffins
- Categories
- Breads
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose flour |
| ¾ cup | Cornmeal |
| 2 tablespoons | Sugar |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ⅔ cup | Skim milk |
| 1 | Egg, beaten |
| ¼ cup | Reduced-calorie margarine, melted |
| ½ cup | Shredded part-skim farmer cheese |
| 2 ounces | Diced pimiento, drained |
| ½ teaspoon | Dried whole oregano |
| Vegetable cooking spray |
Combine first 5 ingredients in a bowl; make a well in center.
Combine next 6 ingredients; add to dry ingredients, stirring until moistened. Spoon 3 tablespoons batter into muffin pans coated with cooking spray.
Bake at 425 deg for 15 minutes. Yield: 1 dozen (serving size: 1 muffin).
Per serving: 121 Calories; 4g Fat (27% calories from fat); 4g Protein; 18g Carbohydrate; 20mg Cholesterol; 184mg Sodium Recipe by: Cooking Light, Mar/Apr 1993, page 139 Posted to MC-Recipe Digest V1 #409 by igor@... on Jan 28, 1997.
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