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Fiesta Cornbread Muffins

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Nonstick cooking spray
1-2 jalapeño, chopped
1/2 cup chopped onion
1 can (11 ounces) Mexicorn, drained
1 cup self-rising cornmeal
1 cup all-purpose flour
¼ cup sugar substitute (Splenda)
½ teaspoon baking powder
1 tablespoon light margarine
1 ¼ cups low-fat buttermilk
½ cup egg substitute
1 cup shredded 2% sharp cheddar cheese

1. Preheat oven to 375 degrees. Spray 12 muffin tins with nonstick cooking spray, set aside.
2. Spray a small skillet with nonstick cooking spray. Sauté jalapeño and onion until onion is translucent.
3. In a large mixing bowl combine, jalapeño, onion, corn, cornmeal, flour, sugar substitute and baking powder until blended. Add margarine, buttermilk, egg substitute and cheese, and stir just until moistened.
4. Spoon batter evenly into tins and bake 18-20 minutes or until tooth pick inserted in the center comes out clean.

Yield: 12 servings, 1 muffin each

Nutrition information per serving: 145 calories, 23g carbohydrate, 6.8g protein, 2.9g fat, 1.6g saturated fat, 7.7mg cholesterol, 419mg sodium, 2.9g dietary fiber

Exchanges per serving: 1 ½ starch, ½ fat

Source: Adapted recipe by Rachel Cly, RD, LD  St. John Medical Center

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