Low-Fat Jalapeno Cornbread Muffins
photo by Jennifer78
- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml yellow cornmeal
- 236.59 ml all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 59.14 ml low calorie sweetener
- 236.59 ml fat free sour cream
- 118.29 ml egg substitute
- 177.44 ml corn or 177.44 ml mexicorn, drained
- 2 jalapenos, finely chopped
- 118.29 ml low-fat cheddar cheese or 118.29 ml Mexican blend cheese
directions
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
- Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
- Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
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