Southwestern cornmeal muffins – Mayo Clinic

By Mayo Clinic Staff members

Dietitian’s suggestion:

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

Amount of servings

Serves twelve


  1. one cup all-objective flour
  2. one/4 cup sugar
  3. 2 teaspoons baking powder
  4. one cup extra fat-absolutely free milk
  5. 4 tablespoons (or one/4 cup) vegetable oil
  6. one/2 cup egg substitute
  7. one one/4 cups stone-floor cornmeal
  8. one cup fresh new or cream-design corn
  9. one/2 eco-friendly bell pepper, chopped


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

In a significant bowl, increase the flour, sugar and baking powder. Stir to mix evenly.

In a different bowl, combine the milk, oil, egg substitute, cornmeal, corn and eco-friendly pepper. Include to the flour combination and blend just until eventually moistened but even now a little lumpy.

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

Dietary examination per serving

Serving sizing: one muffin

  • Overall extra fat five g
  • Energy 168
  • Protein 4 g
  • Cholesterol Trace
  • Overall carbohydrate 26 g
  • Nutritional fiber one.five g
  • Monounsaturated extra fat 2 g
  • Saturated extra fat one g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans extra fat g
  • Additional sugars 4 g
  • Overall sugars seven g