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Country Cornbread Muffins With Jalapeños

Yield 12 servings (serving size: 1 muffin and 1 teaspoon spread)
No time to stop and chop? Substitute 2 to 3 tablespoons of jarred chopped jalapeños for the fresh peppers.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups low-fat buttermilk
  • 1 cup frozen whole-kernel corn, thawed
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 large egg
  • Cooking spray
  • 1/4 cup yogurt-based spread (such as Brummel & Brown)

Nutrition Information

  • calories 129
  • fat 2.6 g
  • satfat 0.7 g
  • protein 3.7 g
  • carbohydrate 22.6 g
  • cholesterol 19 mg
  • iron 1.1 mg
  • sodium 316 mg
  • caloriesfromfat 18 %
  • fiber 0.9 g
  • calcium 78 mg

How to Make It

  1. Preheat oven to 425°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl.

  3. Combine buttermilk, corn, peppers, and egg. Add buttermilk mixture to flour mixture; stir just until moist.

  4. Spoon batter into 12 muffin cups coated with cooking spray, filling three-fourths full. Bake at 425° for 15 to 17 minutes or until lightly browned. Remove from pans immediately; place on a wire rack. Serve warm with spread.

Oxmoor House Healthy Eating Collection