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Southwestern cornmeal muffins – Mayo Clinic

By Mayo Clinic Team

Dietitian’s idea:

Stone-ground cornmeal is a great resource of nutrients, like fiber, vitamin C and potassium.

Selection of servings

Serves 12


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


Warmth the oven to 400 F. Line a muffin pan with paper or foil liners.

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

In a different bowl, blend the milk, oil, egg substitute, cornmeal, corn and environmentally friendly pepper. Incorporate to the flour mixture and blend just until finally moistened but however marginally lumpy.

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

Nutritional assessment for every serving

Serving dimensions: 1 muffin

  • Total body fat 5 g
  • Calories 168
  • Protein 4 g
  • Cholesterol Trace
  • Total carbohydrate 26 g
  • Nutritional fiber 1.5 g
  • Monounsaturated body fat two g
  • Saturated body fat 1 g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans body fat g
  • Added sugars 4 g
  • Total sugars 7 g