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
| Calories | 60 |
| Lipides | 1.5 g |
| Gras saturés | 0 g |
| Cholestérol | 20 mg |
| Glucides | 10 g |
| Fibres | 0 g |
| Protéines | 2 g |
| Sodium | 110 mg |
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