By Mayo Clinic Personnel

Dietitian’s idea:

Stone-ground cornmeal is a superior supply of nutrition, which includes fiber, vitamin C and potassium.

Variety of servings

Serves 12


  1. one cup all-intent flour
  2. one/four cup sugar
  3. two teaspoons baking powder
  4. one cup excess fat-no cost milk
  5. four tablespoons (or one/four cup) vegetable oil
  6. one/two cup egg substitute
  7. one one/four cups stone-ground cornmeal
  8. one cup fresh new or cream-design corn
  9. one/two green bell pepper, chopped


Heat the oven to four hundred F. Line a muffin pan with paper or foil liners.

In a large bowl, include the flour, sugar and baking powder. Stir to mix evenly.

In a different bowl, mix the milk, oil, egg substitute, cornmeal, corn and green pepper. Incorporate to the flour combination and blend just right until moistened but still a little lumpy.

Divide the combination amongst the 12 muffin liners. Bake 20 minutes or right until muffins are light-weight brown.

Nutritional investigation per serving

Serving sizing: one muffin

  • Overall excess fat five g
  • Energy 168
  • Protein four g
  • Cholesterol Trace
  • Overall carbohydrate 26 g
  • Dietary fiber one.five g
  • Monounsaturated excess fat two g
  • Saturated excess fat one g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans excess fat g
  • Extra sugars four g
  • Overall sugars seven g