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Receta Harvest Corn Muffins
by Global Cookbook

Harvest Corn Muffins
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  Raciónes: 12

Ingredientes

  • 1 c. all-purpose flour
  • 1 c. cornmeal
  • 1 Tbsp. baking pwdr PLUS
  • 1 tsp baking pwdr
  • 1/4 tsp salt
  • 2 Tbsp. brown sugar
  • 1/2 tsp dry whole oregano
  • 1/4 tsp grnd white pepper
  • 1 c. skim lowfat milk
  • 1 c. cooked mashed pumpkin
  • 3 Tbsp. diced pimiento
  • 2 Tbsp. vegetable oil
  • 1 x egg lightly beaten
  • 2 x egg whites lightly beaten
  • 1 x jalapeno pepper seeded and chopped Vegetable cooking spray
  • 1/2 c. finely shredded reduced-fat Cheddar cheese (2 ounces)

Direcciones

  1. Combine first 4 ingredients in a large bowl; add in brown sugar, oregano, and white pepper. Make a well in center of mix.
  2. Combine lowfat milk, mashed pumpkin, diced pimiento, vegetable oil, egg, egg whites, and jalapeno pepper; add in to dry ingredients, stirring just till dry ingredients are moistened.
  3. Spoon batter into muffin pans coated with vegetable cooking spray, filling two-thirds full. Sprinkle finely shredded Cheddar cheese proportionately over corn muffins. Bake at 400F for 20 min or possibly till muffins are lightly browned. Remove muffins from pans immediately.
  4. Yield: 1 1/2 dozen (98 calories each).