Articles You May Find Interesting
When I was a teenager, I spent a fair amount of time at the mall. Oh, heck: Who am I kidding? I spent A LOT of time there. I wasn't hanging out with a gang of friends scouting for boys, though; most...
No matter where in the U.S. you live right now, it’s hot! But just because you’re sweating doesn’t mean your heart’s getting the workout it needs. So when the thermostat outside is reaching record...
If you’re a gardener, you already know that the required digging, squatting and heaving can leave your muscles good and sore. But if you add in a few extra moves along the way, you’ll be giving your...
A savory muffin with a kick; perfect for a side dish or snack.
1 ½ cups all-purpose flour
½ cup stone ground whole grain cornmeal
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
4 ounces reduced fat cheddar cheese, shredded
1 cup Smart Balance® Fat Free Milk and Omega-3s
¼ cup Smart Balance® Cooking Oil
1 egg, beaten
¼ cup chopped green chiles
3-4 tablespoons well drained and chopped sun-dried tomatoes packed in oil
Smart Balance Omega Non-Stick Cooking Spray - Original
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with SB non-stick spray.
In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and sugar and mix well. Stir in shredded cheese and make a well in the center of dry ingredients.
In a small bowl, mix milk, oil, beaten egg, green chiles and sun-dried tomatoes.
Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin pan.
Bake for 15 to 20 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack. Serve warm or at room temperature.
Makes 12 muffins
Nutrition per serving
Fat 7 g
Saturated Fat 2 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 3 g
Cholesterol 21 mg
Sodium 320 mg
Carbohydrates 20 g
Dietary Fiber 1 g
Total Sugars 3 g
Protein 6 g