By Mayo Clinic Employees

Dietitian’s tip:

Stone-ground cornmeal is a good source of nutrition, together with fiber, vitamin C and potassium.

Quantity of servings

Serves 12


  1. one cup all-intent flour
  2. one/4 cup sugar
  3. 2 teaspoons baking powder
  4. one cup excess fat-cost-free milk
  5. 4 tablespoons (or one/4 cup) vegetable oil
  6. one/2 cup egg substitute
  7. one one/4 cups stone-ground cornmeal
  8. one cup clean or cream-fashion corn
  9. one/2 eco-friendly bell pepper, chopped


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

In a large bowl, increase the flour, sugar and baking powder. Stir to blend evenly.

In a different bowl, mix the milk, oil, egg substitute, cornmeal, corn and eco-friendly pepper. Add to the flour mixture and blend just until finally moistened but continue to a little lumpy.

Divide the mixture among the 12 muffin liners. Bake 20 minutes or until finally muffins are mild brown.

Dietary investigation for each serving

Serving measurement: one muffin

  • Overall excess fat 5 g
  • Calories 168
  • Protein 4 g
  • Cholesterol Trace
  • Overall carbohydrate 26 g
  • Dietary fiber one.5 g
  • Monounsaturated excess fat 2 g
  • Saturated excess fat one g
  • Potassium 128 mg
  • Sodium 156 mg
  • Trans excess fat g
  • Additional sugars 4 g
  • Overall sugars seven g