Zesty corn muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Flour |
| ¼ | cup | Soy flour |
| 1 | cup | Yellow cornmeal |
| 2 | tablespoons | Sugar |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Buttermilk |
| ¼ | cup | Soy oil |
| 2 | Eggs; slightly beaten | |
| ½ | cup | Shredded cheddar cheese |
| ¼ | cup | Chopped green chilies |
Directions
Preheat oven to 425 degrees. 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. Yields 12 muffins.
(Per Serving): 165 calories/5 grams protein/17 grams carbohydrates/7 grams total fat/2 grams saturated fat/33 mg cholesterol/383 mg sodium Created by Connie Cahill Copyright 1996 Indiana Soybean Development Council Meal-Master format by Karen Mintzias