Spicy Corn Muffins

Total Time:

37min

Prep:

12min

Cook:

25min

Serves:

Difficulty:

Easy

Ingredients: 2 spray(s) cooking spray

1 cup(s) yellow cornmeal

1 cup(s) whole wheat flour

2 tsp baking powder

1 tsp table salt

¹/₃ cup(s) corn oil

3 Tbsp honey

1 large egg(s), beaten

1 cup(s) fat free skim milk

³/₄ cup(s) uncooked scallion(s), chopped

1 medium jalapeño pepper(s), seeded and finely chopped (do not touch seeds with bare hands)
Instructions: Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.

Combine cornmeal, flour, baking powder and salt in a large bowl.

In a separate bowl, combine oil, honey, egg and milk.

Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeno.

Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.
Notes: If you like your muffins really spicy, use the jalapeno with the seeds. For a sweet taste, omit the jalapeno altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.