Confetti Corn Muffins

SUBMITTED BY: Dolores Hurtt

"Green pepper and shredded carrot add color to these homemade corn muffins from Dolores Hurtt of Florence, Montana. 'They are a nice change from sweeter muffins and very good to serve with soup and salad,' she says."

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PREP TIME	5 Min
READY IN	5 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/4 cup butter or stick margarine, melted
1 medium carrot, shredded
1/3 cup chopped green pepper

DIRECTIONS

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in carrot and green pepper.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 425 degrees F for 14-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

FOOTNOTE

Nutritional Analysis: One muffin (prepared with fat-free milk) equals 139 calories, 5 g fat (3 g saturated fat), 28 mg cholesterol, 312 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.