Jalapeno Corn Muffins Authored By:  Polly Pitchford, Full Spectrum Health™ Use red or green jalapenos for this quick bread. Muffins are a great way to substitute soy milk in cooking. Diet Types: Dairy Free, Vegetarian Ingredients: 1 jalapeno pepper, seeded and finely chopped 2 tablespoons canola oil 1 cup yellow cornmeal 3/4 cup unbleached white flour 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 egg white, beaten 1 cup plain soy milk 3/4 cup frozen corn kernels cooking oil spray Serves: 12 Cooking Time: Under 30 minutes Instructions: Preheat oven to 400 degrees. Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg white and soy milk in another bowl. Stir in corn and jalapeno mixture. Stir egg white mixture into dry ingrtedients just till moistened. Spray 12 muffin cups with oil. Divide batter evenly among cups. Bake for 15 to 20 minutes or till golden brown. Remove from pan. Printable Version E-mail a Friend

Macro Jacks Make a double batch if you can. This batch will disappear. Nutrition Facts Serving Size: 1 Servings per Recipe: 12 Amount Per Serving  Calories 112 Calories from Fat 30  % Daily Value* Total Fat 3g 5%   Saturated Fat 0g 2%   Mono Fat 2g     Poly Fat 1g   Sodium 150mg 6% Total Carbs 19g 6%   Dietary Fiber 2g 6% Protein 3g   Iron 7% Calcium 9% Vitamin C 1% Vitamin E 3% Vitamin A 1% Vitamin B-6 5% Pantothenic acid 1% Niacin 6% Riboflavin 6% Thiamin 7% Folate 5% Selenium 9% Manganese 10% Copper 5% Zinc 2% Potassium 3% Phosphorus 16% Magnesium 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.