By Mayo Clinic Workers

Dietitian’s idea:

Stone-ground cornmeal is a fantastic source of vitamins, like fiber, vitamin C and potassium.

Range of servings

Serves twelve

  1. Lower Fats


  1. 1 cup all-purpose flour
  2. 1/four cup sugar
  3. 2 teaspoons baking powder
  4. 1 cup extra fat-no cost milk
  5. four tablespoons (or 1/four cup) vegetable oil
  6. 1/2 cup egg substitute
  7. 1 1/four cups stone-ground cornmeal
  8. 1 cup new or cream-design and style corn
  9. 1/2 eco-friendly bell pepper, chopped


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

In a substantial bowl, increase the flour, sugar and baking powder. Stir to combine evenly.

In a independent bowl, incorporate the milk, oil, egg substitute, cornmeal, corn and eco-friendly pepper. Include to the flour combination and blend just until finally moistened but even now a bit lumpy.

Divide the combination amid the twelve muffin liners. Bake 20 minutes or until finally muffins are light brown.

Dietary examination per serving

Serving dimension: 1 muffin

  • Whole extra fat five g
  • Calories 168
  • Protein four g
  • Cholesterol Trace
  • Whole carbohydrate 26 g
  • Nutritional fiber 1.five g
  • Monounsaturated extra fat 2 g
  • Saturated extra fat 1 g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans extra fat g
  • Additional sugars four g
  • Whole sugars 7 g