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Jalapeno Corn Muffins -- e-w

Source of Recipe

Healthy Calendar Diabetic Cooking � Rondinelli & Bucko
Jalapeno Corn Muffins -- e-w
Makes 12 muffins

1-1/4 c. flour
3/4 c. cornmeal
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. low-fat buttermilk
1 T. canola oil
1 jalapeno pepper, minced (wear protective gloves and avoid touching face)
1 red bell pepper, minced
1 green bell pepper, minced
1/2 c. shredded reduced-fat cheddar cheese

Preheat oven to 400�. In a large mixing bowl, sift together the first 4 ingredients. Set aside

In a medium mixing bowl, whisk eggs. Add buttermilk and oil, mix well.

Add all 3 peppers and cheese to dry ingredients and toss well to coat. Make a well in the center of the dry ingredients.

Pour wet ingredients into the well and gently combine just until dry ingredients are moistened. Batter will be thick and lumpy.

Spray muffin pan or line with paper muffin cups. Fill muffin cups 2/3 full. Bake for 25 minutes or until golden brown.

One muffin equals: 132 calories�3 gm fat (1 gm saturated)�40 mg cholesterol�231 mg sodium�20 gm carbohydrate�2 gm fiber�2 gm sugar�5 gm protein +++EXC: 1-1/2 starch�1/2 fat +++WWP: 2

Tip: These muffins are perfect for the holiday season because the bits of red and green pepper make them look very festive.