Low-Fat Jalapeno Cornbread Muffins
This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!
READY IN: 28mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1cup yellow cornmeal
- 1
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄4
- 1
- 1⁄2cup egg substitute
- 3⁄4
- 2jalapenos, finely chopped
- 1⁄2
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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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