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JALAPENO CORN MUFFINS

JALAPENO CORN MUFFINS

JALAPENO CORN MUFFINS

Submitted by: AMERICAN EGG BOARD CULINARY LIBRARY

Serving Size: 30

Nutritional Information:

Nutrition information per serving (2 mini muffins): 107 calories; 5g total fat; 3g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat;31mg cholesterol; 269mg sodium; 12g carbohydrate; 1g dietary fiber; 4g protein; 199.0 IU Vitamin A; 7.1 IU Vitamin D; 29.5mcg folate; 106.0mg calcium; 1mg iron; 18.0mg choline.

This recipe is a good source of calcium.

Ingredients
Quantity
Vegetable cooking spray
large eggs, beaten
3
cream style corn
15 ounces
butter
.25 cup
chopped onion
1 cup
milk
1 cup
self-rising yellow corn meal mix
2 cups
self-rising flour
1 cup
shredded sharp Cheddar cheese
2 cups
diced green chilies
4 ounces
seeded chopped fresh jalapeno pepper
2 tablespoons

Directions

  1. PREHEAT oven to 400°F.  SPRAY mini muffin tins with vegetable cooking spray; set aside.
  2. COMBINE eggs and corn in large bowl. 
  3. MICROWAVE butter and onion in small microwavable bowl on HIGH 1 to 2 minutes or until onion is crisp-tender.  STIR into egg mixture.
  4. ADD milk, corn meal, flour, cheese, chilies and jalapeno pepper; stir until well blended.
  5. FILL prepared muffin tins to the top.
  6. BAKE 15 to 18 minutes or until lightly browned.  LET stand 5 minutes before removing from pans.  Continue BAKING remaining batter.
  7. SERVE warm.

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