Flat Belly Corn Muffins

"Okay - so these aren't the most flavourful or moist corn muffins you will ever have but in the "good for you/works for dieters" world, they're pretty darn good. Works very nicely served as a side for a spicey chili dish. The original recipe came from Prevention Magazine."
 
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photo by Debi9400 photo by Debi9400
photo by Debi9400
Ready In:
45mins
Ingredients:
16
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
  • Warm 2 Tbsp of oil in skillet over medium heat. Add bell pepper and cook ,stirring, about 5 minutes, until tender. Add green onions and cook, stirring for 1 minute, or until softened. Remove from heat and place into small bowl. Let cool 5 minutes.
  • In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
  • In a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil. Fold in bell pepper mixture and corn. Fold into dry ingrediants until just moistened.
  • Divide batter evenly into prepared muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean.
  • Cool in pan on wire rack for 5 minutes. Gently twist muffins in tin to loosen for easier removal. Remove from pan to cool completely on wire rack.

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