By Mayo Clinic Workers

Dietitian’s suggestion:

Stone-ground cornmeal is a excellent supply of vitamins and minerals, like fiber, vitamin C and potassium.

Range of servings

Serves 12


  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


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.

Dietary assessment for every serving

Serving sizing: 1 muffin

  • Overall unwanted fat 5 g
  • Energy 168
  • Protein four g
  • Cholesterol Trace
  • Overall carbohydrate 26 g
  • Dietary fiber 1.5 g
  • Monounsaturated unwanted fat two g
  • Saturated unwanted fat 1 g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans unwanted fat g
  • Additional sugars four g
  • Overall sugars seven g