Recipe - Fresh Summer Corn Muffins

Three fourths cup Cornmeal
One half cup Flour
2 teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
Three fourths cup Fresh corn kernels
One fourth cup Diced red bell pepper
1 cup Plain nonfat yogurt
One fourth cup Canola oil
2 tablespoon Molasses
2 tablespoon Honey
1 Egg; lightly beaten

From the Detroit News:

(hot pepper can be added)

Mary Carroll's favorite recipe for baked goods with sweet corn are these
savory muffins.

Line 12cup muffin tin with muffin papers.

Stir together cornmeal, flour, baking powder, baking soda and salt in large
bowl. In another bowl, mix together corn, red bell pepper, yogurt, oil,
molasses, honey and egg. Mix together contents of both bowls, stirring just
until blended. Spoon batter into paper liners. Bake at 400 degrees 15
minutes or until lightly browned and springy to the touch. Makes 12
muffins.

Per serving: 137 calories; 5.3 g fat (0.5 g saturated fat; 35 percent
calories from fat); 19.8 g carbohydrates; 18 mg cholesterol; 179 mg sodium.

Posted to CHILEHEADS DIGEST V4 #049 by Judy Howle howle@ebicom.net on
Jul 30, 1997