ORNISH: Spicy Corn Muffins

[Guest guest]

Note that these don't have any added sugar. Kathleen

 

* Exported from MasterCook *

 

Spicy Corn Muffins

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 206

Serving Size : 4 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 cup yellow cornmeal

1 tablespoon baking powder

1/2 cup egg whites from approximately 4 large eggs

OR liquid egg substitute

1/2 teaspoon salt

1/2 cup corn kernels -- fresh or frozen

1/2 cup diced red bell pepper

1/4 cup tomato salsa

2 tablespoons chopped parsley

1/2 cup unsweetened applesauce

1/2 cup nonfat plain yogurt

 

Makes 8 muffins. Corn kernels, red bell pepper, and a hint of salsa give

these golden muffins an appealing Southwestern flavor. They're perfect

with a spicy chili, or enjoy with a favorite vegetable soup, black bean

stew, or braised collard greens.

 

Preheat oven to 375 degrees F. In a bowl, stir together flour, cornmeal,

and baking powder.

 

In a large bowl, whisk egg whites with salt just to break up the whites.

Stir in corn, bell pepper, salsa, cilantro, applesauce, and yogurt. Add dry

ingredients and mix lightly just to blend; do not overmix. Divide mixture

evenly among eight 2 1/2-inch.wide muffin cups, either nonstick or lightly

sprayed with nonstick spray. Batter should come just to the top of the

cups. Bake until nicely risen and lightly browned, about 25 minutes.

 

TIP: Muffins made without fat can easily become tough if you overmix them

after adding the dry ingredients. Stirring the batter vigorously would

develop the gluten in the flour, which would give the muffins a sturdy

structure - just what you don't want. The best approach is to mix the dry

ingredients in with a rubber spatula, stirring and folding gently just

until there are no white clumps left.

 

Serving size:2 muffins. Calories: 152.5, Fat: 0.56 g, Cholesterol: 0.24

mg, Carbohydrate: 30.6.0 g, Protein: 6.0 g, Sodium: 186 mg.

 

 

 

- - - - - - - - - - - - - - - - - -