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Healthy Recipes Reference Library Store Specials About Us Friday, May 05, 2006
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Jalapeno Corn Muffins
Authored By:  Polly Pitchford, Full Spectrum Health™
Use red or green jalapenos for this quick bread. Muffins are a great way to substitute soy milk in cooking.
Diet Types: Dairy Free, Vegetarian
Ingredients:
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons canola oil
  • 1 cup yellow cornmeal
  • 3/4 cup unbleached white flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 egg white, beaten
  • 1 cup plain soy milk
  • 3/4 cup frozen corn kernels
  • cooking oil spray
  • Serves: 12
    Cooking Time: Under 30 minutes
    Instructions:
    Preheat oven to 400 degrees. Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg white and soy milk in another bowl. Stir in corn and jalapeno mixture. Stir egg white mixture into dry ingrtedients just till moistened. Spray 12 muffin cups with oil. Divide batter evenly among cups. Bake for 15 to 20 minutes or till golden brown. Remove from pan.

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    A quick side salad for lunch or dinner.

    Nutrition Facts

    Serving Size: 1
    Servings per Recipe: 12
    Amount Per Serving 
    Calories 112
    Calories from Fat 30
     % Daily Value*
    Total Fat 3g5%
      Saturated Fat 0g2%
      Mono Fat 2g 
      Poly Fat 1g 
    Sodium 150mg6%
    Total Carbs 19g6%
      Dietary Fiber 2g6%
    Protein 3g 
    Iron7%
    Calcium9%
    Vitamin C1%
    Vitamin E3%
    Vitamin A1%
    Vitamin B-65%
    Pantothenic acid1%
    Niacin6%
    Riboflavin6%
    Thiamin7%
    Folate5%
    Selenium9%
    Manganese10%
    Copper5%
    Zinc2%
    Potassium3%
    Phosphorus16%
    Magnesium5%
    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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