Southwestern cornmeal muffins – Mayo Clinic

Elements

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

Directions

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.