Lately I've become a big fan of corn bread. When I saw this recipe on cooking light I knew I had to try it. It was the perfect companion to the black bean soup and would also be excellent with chilli. If you don't like peppers or onions, these would still be good.
Whole Grain Corn Muffins
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tablespoons grated fresh Parmesan cheese
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1 teaspoon salt
3/4 cup plus
2 tablespoons fat-free milk
2 tablespoons olive oil
2 tablespoons honey
1 large egg, lightly beaten
3/4 cup frozen whole-kernel corn, thawed
1/3 cup minced red onion I used white onion
2 tablespoons minced jalapeño pepper
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
Coat muffin tin with cooking spray. Spoon batter into pan. Bake at 425° for 1oish minutes or until lightly browned. Remove from pan immediately; serve warm.
CALORIES 120( calories from fat 27%); FAT 3.6g ( SATFAT 0.8g, MONOFAT 2.1g, POLYFAT 0.4g ); protein 4g; carbohydrate 19g; fiber 2g; cholesterol 19mg; iron 0.7mg; sodium 325mg; calcium 96mg;