Southwestern cornmeal muffins – Mayo Clinic

Range of servings

Serves 12

Ingredients

1. 1 cup all-reason flour
2. 1/four cup sugar
3. two teaspoons baking powder
4. 1 cup unwanted fat-absolutely free milk
5. four tablespoons (or 1/four cup) vegetable oil
6. 1/two cup egg substitute
7. 1 1/four cups stone-ground cornmeal
8. 1 cup fresh or product-style corn
9. 1/two eco-friendly bell pepper, chopped

Directions

Heat the oven to four hundred F. Line a muffin pan with paper or foil liners.

In a substantial bowl, incorporate the flour, sugar and baking powder. Stir to blend evenly.

In a separate bowl, combine the milk, oil, egg substitute, cornmeal, corn and eco-friendly pepper. Increase to the flour mixture and blend just until finally moistened but continue to a bit lumpy.

Divide the mixture amid the 12 muffin liners. Bake 20 minutes or until finally muffins are light-weight brown.