Eat to Defeat Diabetes®

Defeat Diabetes Foundation

Chili Corn Muffins

Chili Corn Muffins
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 12
The addition of whole corn and green chiles adds extra texture and heat to these muffins. Low fat; Low cholesterol
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 tsp baking soda
  • ½ teaspoon baking powder
  • ½ cup plain nonfat yogurt
  • ⅔ cup skim milk
  • 1½ teaspoon lemon juice
  • ½ cup egg substitute
  • 2 Tablespoons honey
  • 1 cup shredded nonfat cheddar cheese
  • 2 Tablespoons chopped green chiles
  • ¾ cup canned corn kernels, drained
  1. Preheat oven to 350 degrees F.
  2. Spray 12 muffin cups with cooking spray.
  3. Combine flour, cornmeal, baking soda & baking powder in large bowl; mix well.
  4. Combine yogurt, skim milk & lemon juice in medium bowl; mix until completely blended & let stand 5 to 8 minutes.
  5. Stir in egg substitute, honey, cheese, green chiles & corn; mix well.
  6. Add to flour mixture & mix until all ingredients are moistened.
  7. Fill muffin cups two-thirds full.
  8. Bake 15 to 20 minutes, until toothpick inserted in center comes out clean.
  9. Cool to room temperature.
  10. Muffins can be individually wrapped & stored in plastic freezer bag in freezer.
  11. Reheat directly from freezer in microwave on High 1 to 1½ minutes per muffin.
Nutrition Information
Calories: 113 Fat: .4g Carbohydrates: 21g Sodium: 221mg Fiber: 2g Protein: 6g Cholesterol: 1mg