|
||||
| 1-1/2 | |
cups | |
unbleached white flour |
| 1/2 | cup | cornmeal | ||
| 1/4 | cup | sugar | ||
| 1/4 | cup | packed brown sugar | ||
| 3 | teaspoons | baking powder | ||
| 1/4 | teaspoon | salt | ||
| 1/2 | cup | skim milk | ||
| 1 | large | egg, lightly beaten | ||
| 1 | 4-ounce can | chopped green chilies | ||
 |
| Preheat oven to 400 degrees F. Lightly grease a standard
12-muffin pan or use muffin cups. In medium bowl, whisk flour, cornmeal, both sugars, baking powder and milk. In small bowl, mix remaining ingredients. Make a well in the 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 for 5 minutes, then loosen edges and turn out onto a rack and cool completely. Per muffin: 81 Calories.; 4g Protein.; 2g Total Fat; 14g Carbs; 234mg Sodium; 1g Fiber |
