| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Vegetarian |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached white flour |
| 1/2 |
c |
Cornmeal |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Packed brown sugar |
| 3 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Soy milk or skim milk |
| 1/4 |
c |
Vegetable oil |
| 1 |
lg |
Egg; lightly beaten |
| 4 |
oz |
Canned chopped green chilies |
INSTRUCTIONS
MAKES 12 MUFFINS OVO-LACTO
Muffins are not just for breakfast. Warm from the oven, these savory
corn muffins complement our black chili perfectly. The trick to
turning out light and tender muffins is to not work the batter too
hard. Mix the ingredients just until blended.
Preheat oven to 400F. Lightly grease a standard 12-muffin pan. In
medium bowl, whisk flour, cornmeal, both sugars, baking powder and
salt. In medium bowl, mix remaining ingredients. Make well in dry
ingredients. Add milk mixture and stir until just blended.
Divide batter among prepared muffin cups. Bake 15 to 20 minutes, or
until tops spring back when lightly pressed. Let cool in the pan 5
minutes, then loosen edges and turn out onto a tack and cool
completely.
PER MUFFIN: 81 CAL.; 4G PROT.; 2G TOTAL FAT (0 SAT. FAT); 14G CARB.;
22MG CHOL.; 234MG SOD.; 1G FIBER
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 38
Converted by MM_Buster v2.0l.
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