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Confetti Corn Muffins

Source of Recipe

Quick Cooking Magazine 2003 – D. Hurrt; Florence, MT
Confetti Corn Muffins
WW Points
Diabetic Exchanges
Yield: 12

1-1/4 c. flour
3/4 c. cornmeal
2 T. Sugar
3 tsp. baking powder
1/8 tsp. salt

1 egg
1 c. fat-free milk
1/4 c. stick margarine, melted
1 medium carrot, shredded
1/3 c. finely chopped green pepper

In a large bowl, combine the first 5 ingredients. In another bowl combine egg, milk and margarine; stir into the dry ingredients just until moistened. Fold in carrot and green pepper.

Fill greased or paper-lined muffin cups 2/3 full. Bake at 425º for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

One muffin equals: 139 calories…5 gm fat (0.6 gm saturated)…18 mg cholesterol… 139 mg sodium…21 gm carbohydrate…1 gm fiber…4 gm protein ++++ Exchanges: 1-1/2 starch ++++ WWP: 3