Southwestern cornmeal muffins - Mayo Clinic

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Southwestern cornmeal muffins

Print Products and services By Mayo Clinic Staff

Dietitian s tip

Stone-ground cornmeal is a good source of nutrients, including fiber, vitamin C and potassium. To make this plant based, use egg and milk substitutes.

Number of servings

Serves 12

Ingredients

1 cup all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 1 cup fat-free milk 4 tablespoons (or 1/4 cup) vegetable oil 1/2 cup egg substitute 1 1/4 cups stone-ground cornmeal 1 cup fresh or cream-style corn 1/2 green bell pepper, chopped

Directions

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. Divide the mixture among the 12 muffin liners. Bake 20 minutes or until muffins are light brown.

Nutritional analysis per serving

Serving size 1 muffin

Total fat 5 gCalories 168Protein 4 gCholesterol TraceTotal carbohydrate 26 gDietary fiber 1.5 gMonounsaturated fat 2 gSaturated fat 1 gPotassium 128 mgSodium 156 mgTrans fat 0 gAdded sugars 4 gTotal sugars 7 g

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1 Carbohydrates 2

Diabetes Meal Plan Choices

Fats 1 Starches 2

DASH Eating Plan Servings

Grains and grain products 2 Fats and oils 1 DASH diet: Recommended servings Sample DASH menus ShareTweet July 29, 2022 Show references Tyler Herbst S. Food Lover's Companion. 3rd ed. Barron's Educational Series; 2001:165.

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