By Mayo Clinic Employees

Dietitian’s tip:

Stone-ground cornmeal is a good resource of vitamins and minerals, like fiber, vitamin C and potassium.

Quantity of servings

Serves 12


  1. 1 cup all-reason flour
  2. 1/four cup sugar
  3. 2 teaspoons baking powder
  4. 1 cup body fat-cost-free milk
  5. four tablespoons (or 1/four cup) vegetable oil
  6. 1/2 cup egg substitute
  7. 1 1/four cups stone-ground cornmeal
  8. 1 cup fresh new or cream-model corn
  9. 1/2 environmentally friendly bell pepper, chopped


Warmth the oven to four hundred F. Line a muffin pan with paper or foil liners.

In a substantial bowl, increase the flour, sugar and baking powder. Stir to combine evenly.

In a different bowl, combine the milk, oil, egg substitute, cornmeal, corn and environmentally friendly pepper. Incorporate to the flour combination and blend just right until moistened but however slightly lumpy.

Divide the combination between the 12 muffin liners. Bake 20 minutes or right until muffins are light brown.

Nutritional evaluation for every serving

Serving size: 1 muffin

  • Full body fat 5 g
  • Calories 168
  • Protein four g
  • Cholesterol Trace
  • Full carbohydrate 26 g
  • Nutritional fiber 1.5 g
  • Monounsaturated body fat 2 g
  • Saturated body fat 1 g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans body fat g
  • Included sugars four g
  • Full sugars 7 g