Cornbread Red Pepper Breakfast Muffin

Ingredients

Cornbread Red Pepper Breakfast Muffin

Calories 292 (23% from fat)
Fat 5.7 gram
Saturated Fat 1 gram
Chol. 40 mg.
Sodium 395 mg.
Carb. 43 gram
Fiber 5 gram
Sugar 6.4 gram
Protein 15.5 gram

fat free cooking spray

1 Tbsp. canola oil

1 large red bell pepper, chopped

4 scallions (green onions), thinly sliced

1.5 cups yellow cornmeal

1/2 cup whole wheat flour

1 3/4 tsp. baking powder

1/4 tsp. baking soda

1 Tbsp. chili powder

1/4 tsp. ground black pepper

1 Tbsp. canola oil

1 cup fat-free plain yogurt

1 whole egg

2 egg whites

2 tsp. brown sugar

3/4 cup canned vacuum-packed corn kernels (1/2 an 11 oz. can)

4 oz. fat free cheddar cheese

1. Preheat oven to 350 degrees Fahrenheit. Then spray a 6-cup muffin tin with fat free cooking spray.

2. Heat a non-stick frying pan over medium heat. Coat pan with fat free cooking spray and add 1 tablespoon of canola oil. Saute red bell peppers for about 5 minutes, or until tender.

3. Add scallions and cook for 1 more minute until softened. Remove from heat and cool for 5 minutes.

4. Combine the next 6 ingredients, cornmeal through black pepper, in a bowl. In a separate bowl whisk together the following 7 ingredients, canola oil through fat free cheddar cheese. Then stir in the cooked red pepper, scallions and canned corn. Fold the bowls of wet and dry ingredients together.

5. Pour batter into the muffin tins, dividing it evenly between the cups. Bake for about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing muffins from pan.

Yield: 6 servings