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Confetti Double Corn Muffins

by STGC@[EMAIL PROTECTED] (JG B) Apr 28, 2008 at 04:17 PM

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Confetti Double Corn Muffins
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This delicious corn muffin has fiber, added veggies, a spicy taste, &
can be almost fat free.
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2/3 cup yellow cornmeal
2/3 cup oat bran
1/4 cup unbleached flour, OR 1/4 cup rice flour, OR 1/3 cup soy flour
(soya powder)
1 Tbsp sugar
1 Tbsp baking powder
1/8 tsp baking soda
1/4 to 1/2 tsp salt (more if fresh corn is used)
1 ear of corn, scraped, OR 1 sm can (7 or 8 oz) cream style corn
1 cup skim or low-fat milk
1 egg yolk OR 1 egg white
1/4 cup green bell pepper, finely cubed
1/4 cup red sweet bell pepper, finely cubed
1/3 cup fat-free or reduced-fat cheddar cheese, shredded
1 - 3 sm fresh or pickled hot peppers, finely minced
3 egg whites
=3D
Preheat oven to 400 =B0 F.  Mix all dry ingredients together; set
aside.=A0 Mix milk, egg yolk or 1 egg white, corn & peppers; set
side.=A0 Beat the 3 egg whites into soft peaks; set aside. Add milk mix
to dry ingredients: stir to moisten.=A0 Fold gently into egg whites.=A0
Continue folding until no large lumps of egg white are seen.=A0 Divide
into 12=A0 lg muffin cups.=A0=A0Bake for 20 min. Refrigerate any
leftovers.=A0=A0Finished muffins may be reheated in a microwave briefly,
wrapped in a damp paper towel.

Prep Note:  Spray teflon muffin tin thoroughly with cooking spray.=A0=A0
(If your muffin pan isn't non-stick, line with paper liners, then spray
the thoroughly, as these muffins have a tendency to stick.


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 1 Posts in Topic:
Confetti Double Corn Muffins
STGC@[EMAIL PROTECTED] (  2008-04-28 16:17:38 

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