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Jalapeno Mini Corn Muffins - Lactose Free
  (20 ratings) Nutrition Information:
Calories: 71Protein: 1 g Carbs: 10 g Fat: 3 g Saturated Fat: 0 g Sodium: 20 mg Fiber: 1 g
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Ingredients:
1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup white sugar
2 teaspoons baking powder
1 egg, beaten
1/4 cup canola oil (can substitute yogurt or pumpkin to reduce the calories)
1 cup Lactaid Milk
1 small can of sliced jalapenos
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup white sugar
2 teaspoons baking powder
1 egg, beaten
1/4 cup canola oil (can substitute yogurt or pumpkin to reduce the calories)
1 cup Lactaid Milk
1 small can of sliced jalapenos
Directions:
| 1 | Preheat oven to 400 °F. Grease muffin pan or line with paper muffin liners. |
| 2 | In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil, milk and sliced jalapenos; stir gently to combine. Spoon batter into prepared mini muffin cups. |
| 3 | Bake at 400 °F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. |
| 4 | ENJOY! |
| Ratings & Reviews |
(20 ratings) |
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