- 3/4 cup all purpose flour
- 1/4 cup soy flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp chili powder
- 1 cup plain soy milk
- 1/4 cup vegetable oil
- 2 eggs, slightly beaten
- 3/4 cup shredded reduced fat cheddar cheese
- 1/4 cup chopped green chilies
- 1/4 cup chopped jalapeno peppers
Preheat oven to 425°F. Coat muffin pan with vegetable cooking spray. In medium bowl, combine flours, cornmeal, sugar, baking powder, salt and chili powder. In a separate bowl, stir together soymilk, oil and eggs. Add to dry ingredients and blend slightly. Stir in cheese and peppers. Pour into muffin pan. Bake 18 – 24 minutes or until toothpick in center comes out clean. Remove muffins from pan and cool on wire rack.
Cornbread Version: Place batter in greased 8-inch round or square baking pan. Cook 18 – 22 minutes. Cool on wire rack. Cut into 12 pieces.
Yield: 12 muffins. Serving size: 1 muffin. Per serving: 154 calories, 7 g fat, 1.5 g sat fat, 5 g protein, 15 g carbohydrate, 476 mg sodium, 41 mg cholesterol.