Confetti muffins
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.