Source: CanolaInfo Test Kitchen | Catégorie: Cuisson au four, Santé du cœur

Jalapeno Corn Muffins

Love these as part of a Mexican menu, and again for a quick snack on-the-go!

Jalapeno Corn Muffins

INGRÉDIENTS

  • 1/2 cup cornmeal 125 mL
  • 1/3 cup skim milk 75 mL
  • 1/2 cup all-purpose flour 125 mL
  • 1/4 cup red pepper, finely chopped 60 mL
  • 2 Tbsp fresh jalapeno pepper, finely chopped 30 mL
  • 1 1/2 tsp baking powder 7 mL
  • 1/4 tsp garlic powder 1 mL
  • 1/4 tsp salt 1 mL
  • 1 egg, beaten
  • 1 Tbsp canola oil 15 mL
  • paprika (optional)

PRÉPARATION

  • 1. Preheat oven to 425 °F (220 °C).
  • 2. In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well.  Add egg and canola oil, stirring until just moistened.
  • 3. Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

RENDEMENT

12 muffins

PORTION

1 muffin

VALEUR NUTRITIVE

Per Serving

Calories60
Lipides1.5 g
Gras saturés0 g
Cholestérol20 mg
Glucides10 g
Fibres0 g
Protéines2 g
Sodium110 mg