Use red or green jalapenos for this quick bread. Muffins are a great way to substitute soy milk in cooking.
Diet Types: Dairy Free, Vegetarian
Ingredients:
1 jalapeno pepper, seeded and finely chopped
2 tablespoons canola oil
1 cup yellow cornmeal
3/4 cup unbleached white flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 egg white, beaten
1 cup plain soy milk
3/4 cup frozen corn kernels
cooking oil spray
Serves: 12
Cooking Time: Under 30 minutes
Instructions:
Preheat oven to 400 degrees. Cook jalapeno pepper in oil in a small skillet over medium heat about 2 minutes. Stir together cornmeal, flour, sugar, baking powder, and salt in a medium mixing bowl. Combine egg white and soy milk in another bowl. Stir in corn and jalapeno mixture. Stir egg white mixture into dry ingredients just till moistened. Spray 12 muffin cups with oil. Divide batter evenly among cups. Bake for 15 to 20 minutes or till golden brown. Remove from pan.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 12
Calories: 112
Calories from Fat: 30
Total Carbs: 19g
Dietary Fiber: 2g
Protein: 3g
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