Vegetable Corn Muffins Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Cornmeal | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Italian seasoning | 3⁄4 Teaspoon | |
| Garlic powder | 1⁄8 Teaspoon | |
| Eggs | 2 , beaten | |
| Vegetable oil | 1 Tablespoon | |
| Corn | 1⁄2 Cup (8 tbs), drained | |
| Skim milk | 1⁄3 Cup (5.33 tbs) | |
| Green pepper | 1⁄3 Cup (5.33 tbs), chopped | |
| Onion | 1⁄4 Cup (4 tbs), finley chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1353 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 6.2 g30.8%
Trans Fat 0 g
Cholesterol 424.5 mg141.5%
Sodium 2851.9 mg118.8%
Total Carbohydrates 230 g76.7%
Dietary Fiber 14.9 g59.4%
Sugars 24.9 g
Protein 41 g81.7%
Vitamin A 15.7% Vitamin C 67.8%
Calcium 129.5% Iron 77.2%
*Based on a 2000 Calorie diet
Directions
Stir just until blended.
Line each muffin or custard cup with two paper liners; fill half full.
Microwave at High, or until top springs back when touched, rotating and rearranging after half the time.
Chef
