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Red Pepper Jalapeno Muffins

Total Time

Prep: 20 min. Bake: 20 min.

Makes

1 dozen

These moist, spicy muffins boast as much flavor as color. They go great with soups and salads. Substitute a can of chopped green chilies for the jalapenos for less heat. —Agnes Ward, Stratford, Ontario

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 large egg
  • 1/2 cup fat-free milk
  • 1/4 cup reduced-fat sour cream
  • 2/3 cup shredded reduced-fat Mexican cheese blend
  • 2/3 cup chopped roasted sweet red peppers, patted dry
  • 1 can (4 ounces) diced jalapeno peppers, drained

Directions

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in the cheese, red peppers and jalapenos. Coat muffin cups with cooking spray; fill three-fourths full with batter.
  2. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 each: 126 calories, 2g fat (1g saturated fat), 24mg cholesterol, 281mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 5g protein.

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