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Ingredientes
- 1 c. all-purpose flour
- 1 c. yellow cornmeal
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 1 tsp dry crushed red pepper
- 1/4 c. sugar (optional)
- 1 can cream-style corn - (14 3/4 ounce)
- 1/2 c. lowfat milk
- 1 lrg egg
- 1/4 c. vegetable oil
- 1/4 c. jalapeno jelly
Direcciones
- Stir together first 5 ingredients and, if you like, sugar in a large bowl; make a well in center of mix. Stir together corn and next 3 ingredients till blended; add in to dry ingredients, stirring just till moistened.
- Spoon into 12 greased muffin pans, filling half full. Drop 1 tsp. jelly in center of batter, and top proportionately with remaining batter.
- Bake at 375 degrees for 20 to 25 min or possibly till golden. Remove from pan immediately.
- This recipe yields 1 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 49 | 27% |
| Total Fat 5.56g | 7% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 18mg | 6% |
| Sodium 537mg | 22% |
| Potassium 106mg | 3% |
| Total Carbs 30.44g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.28g | 4% |
| Protein 3.6g | 6% |
