Monday, June 18, 2012

FASTFIT RECIPE OF THE WEEK: CHILI CORN MUFFIN

INGREDIENTS

1/2 cup flour
1/2 cup corn meal
1-2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon canola oil
1/2 cup nonfat buttermilk
1 cup frozen corn, fully thawed
1/4 cup plus 2 tablespoon grated lowfat or nonfat cheddar cheese, divided
2 tablespoon canned chopped green chilies
Cooking spray

DIRECTIONS
1)  Preheat oven to 425 degrees.
2)  In medium bowl, mix together first 5 dry ingredients.
3)  In separate bowl, mix 3 liquid ingredients, corn, 1/4 cup cheese and chilies.
4)  Add to dry ingredients, stirring just until blended.
5)  Spoon mixture into 6 muffin cups sprayed with cooking spray.
6)  Place 1 teaspoon of remaining grated cheese on each muffin.
7)  Bake 25 minutes or until golden brown.
Makes 6 muffins
Serving Size: 1 muffin

NUTRITIONAL INFO
Calories:  146
Total Protein: 6g (15% of calories) 
Total Carbohydrate:  26g (65% of calories)
Total Fat:  4g (20% of calories)
Fiber: 2g


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Jeff McDaniel
FastFit Fitness & Training
http://thefastfit.com

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