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Red Pepper-Scallion Corn Muffin
Nb persons: 6
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| The dash of spices in these corn muffins makes them a snack or breakfast that packs a punch. TIME: 55 minutes | |
| 2 Tbsp + 1/4 c | canola oil, divided |
| 1 large | red bell pepper, coarsely chopped |
| 4 | scallions, thinly sliced |
| 1½ c | yellow cornmeal |
| 1/2 c | whole grain pastry flour |
| 1¾ tsp | baking powder |
| 1/2 tsp | salt |
| 1/4 tsp | baking soda |
| 1/8 tsp | freshly ground black pepper |
| 1 c | fat-free plain yogurt |
| 1 large | egg |
| 2 large | egg whites |
| 2 tsp | brown sugar |
| 3/4 c | drained canned vacuum-packed corn kernels, (about 1/2 an 11-ounce can) |
1. PREHEAT oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.
2. WARM 2 Tbsp of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.
3. STIR together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 c oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.
4. DIVIDE batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.
NUTRITION (per serving) 345 cal, 9 g pro, 47 g carb, 16 g fat, 1.5 g sat fat, 36 mg chol, 491 mg sodium, 4 g fiber
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