Ingredients5 m servings
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees F for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
- Nutritional Analysis: One muffin (prepared with fat-free milk) equals 139 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 312 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.
ReviewsRead all reviews 11
The process of making these muffins pretty accurately predicted the outcome. First, of course, start with a recipe that looks balanced and where the ingredients are fresh, simple and enticing -...
I'm always surprised to see how few people have tried this recipe. It's attractive, versital and tasty. I have subbed half of the white flour with wheat, Splenda for sugar(two packets) and canol...
my first attempt to make corn meal muffins, these were great. I used bacon drippings instead of marg and added bacon and onions to these. Made a great savory muffin. Next time I will add jalapen...
My family and I really liked this recipe! I did add a little frozen corn and subbed whole wheat pastry flour for half of the all-purpose flour. Just for something different, I made these in my w...
I used red peppers and added grated zucchini. It was a hit with my whole daycare!
These were a nice change from your usual corn muffin and very colorful! I did think, however, they needed a little something to boost their flavor – cheese, onion, maybe? I may try these again...
Let me tell you, my daughter loved these so much she didn't even stop to ask what the "green stuff" was! I was so worried my family wouldn't love these compared to the normal cornbread but we ...
Wasn't sure if my family would like these but they were eaten up. Very good.