1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (73g) Recipe makes 12 servings
Calories 135
Calories from Fat 14		(10%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 269mg		11%
Potassium 155mg		4%
Total Carbohydrate 25.0g		8%
	Dietary Fiber 1.4g	5%
	Sugars 5.0g
Protein 5.8g		11%
detailed view... how is this calculated?

Low-Fat Jalapeno Cornbread Muffins

Recipe #377420 | 28 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jennifer78
Jun 16, 2009

This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup low calorie sweetener
1 cup fat free sour cream
1/2 cup egg substitute
3/4 cup corn or mexicorn, drained
2 jalapenos, finely chopped
1/2 cup low-fat cheddar cheese or Mexican blend cheese

Directions

1
Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
2
Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
3
Bake 16-18 minutes or until muffins spring back when touched lightly in the center.