Creole Corn Muffins

Creole Corn Muffins
Ingredients
1 1/2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
3/4 cup yellow corn meal
1 egg, well beaten
1 cup milk
1/4 cup melted shortening
1 tablespoon finely chopped green pepper
1 to 2 teaspoons finely chopped onion
1/2 cup grated Cheddar cheese
PREPARATION:
Sift flour with baking powder, salt and sugar; add corn meal and blend well. Combine beaten egg, milk and melted shortening. Vigorously stir liquids into dry ingredients until all flour is dampened. Add green pepper, onion, and shredded cheese.
Pour batter into greased muffin pans. Bake at 400° for 25 to 30 minutes.Makes 12.

Carrot zucchini muffins

Muffins/Carrot Zucchini Muffins
Ingredients
Carrot Zucchini Muffin Recipe
3/4 cup plus 2 tablespoons packed brown sugar
1/4 cup chopped pecans
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canola oil
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
3/4 cup lowfat butter milk
1/2 cup carrot, shredded
1/2 cup zucchini, shredded

Procedure

Heat oven to 400 degrees. Spray muffin pan with nonstick cooking spray.In a small bowl, mix 2 tablespoons brown sugar, pecans and cinnamon and set aside. In a medium bowl combine both flours, baking soda and salt and whisk together.
In a large bowl, combine remaining 3/4 cup sugar and oil whisk until combined. Add the eggs and whisk well. Add the applesauce and vanilla and whisk together.
Add 1/2 of the flour mixture and mix. Add 1/2 of the buttermilk and whisk until just combined. Repeat with remaining flour and buttermilk. Gently fold in carrot and zucchini just until mixed. Pour batter into prepared muffin pan and top with the pecan mixture. Bake for 20 minutes or until an inserted toothpick comes out clean.

Makes 12 servingsServing Size: 1 muffinNutrients per serving:Calories: 219 Total fat: 8 gramsSaturated fat: 1 gramCholesterol: 45 mg Sodium: 125 mgCarbohydrate: 35 gramsProtein: 4 gramsDietary fiber: 2 gram
Serving Information
Serves: 12
Fat: 8.0 g
Calories: 219

Cappuccino Kiss Muffins

Cappuccino Kiss Muffins

Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies

Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon


Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.