Jalapeño Corn Muffins

pstrongServes 12/strong/p
li1 1/4 cup All-purpose flour/li
li3/4 cup Cornmeal/li
li2 tsp Baking powder/li
li1/2 tsp Salt/li
li2 Eggs/li
li1 cup Low-fat buttermilk/li
li1 tbsp Canola oil/li
li1 Jalapeño pepper, minced/li
li1 Red bell pepper, minced/li
li1 Green bell pepper, minced/li
li1/2 cup Reduced-fat cheddar cheese, shredded/li
liPreheat oven to 400 degrees Fahrenheit./li
liMix together flour, cornmeal, salt, and baking powder. Set aside./li
liIn a separate bowl, whisk eggs. Mix in oil and buttermilk. /li
liToss jalapeño pepper, green pepper, red pepper, and cheese with the dry ingredients./li
liMake a well in the center of the dry ingredients./li
liPour wet ingredients into the well and combine until dry ingredients are moist./li
liBatter should become thick and lumpy./li
liFill lined muffin cups 2/3 of the way full./li
liBake 25 minutes or until golden brown./li
h3Nutrition Information/h3
li130 Calories/li
li3.5g Fat/li
li35 mg Cholesterol/li
li230 mg Sodium/li
li135 mg Potassium/li
li20g Carbohydrate/li
li1g Fiber/li
li2g Sugar/li
li5g Protein/li
li170 mg Phosphorus/li
li1 1/2 Starch/li
li 1/2 Fat /li
pemciteHamilton, Lara, and Jennifer Lamplough. Healthy calendar diabetic cooking. 2nd ed. Alexandria, Va.: American Diabetes Association, 2012.54. Print./cite/em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/content/main/about-contact"contact us/a and we will review your suggestions./p


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