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Cornbread Red Pepper Breakfast Muffin

Cornbread Red Pepper Breakfast Muffin

Cornbread Red Pepper Breakfast Muffin

Calories 292 (23% from fat)
Fat 5.7 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 40 mg.
Sodium 395 mg.
Carb. 43 gram
Fiber 5 gram
Sugar 6.4 gram
Sugar Alcohol 0 gram
Protein 15.5 gram

Cornbread Red Pepper Breakfast Muffin (Vegetarian)

Calories 276 (21% from fat)
Fat 6.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Chol. 4 mg.
Sodium 365 mg.
Carb. 43 gram
Fiber 5 gram
Sugar 6.5 gram
Sugar Alcohol 0 gram
Protein 13 gram

Ingredients


fat free cooking spray

1 Tbsp. canola oil

1 large red bell pepper, chopped

4 scallions (green onions), thinly sliced

1.5 cups yellow coarse ground cornmeal

1/2 cup whole wheat flour

1 3/4 tsp. baking powder

1/4 tsp. baking soda

1 Tbsp. chili powder

1/4 tsp. ground black pepper

1 Tbsp. canola oil

1 cup fat-free plain yogurt

1 whole large egg

2 large egg whites

(Vegetarians can substitute 1/4 cup silken tofu, soft for the whole egg and egg whites.)

2 tsp. brown sugar

3/4 cup canned vacuum-packed corn kernels (1/2 an 11 oz. can)

4 oz. (1/2 cup) fat free shredded cheddar cheese


1. Preheat oven to 350 degrees Fahrenheit. Then spray a 6-cup muffin tin with fat free cooking spray. (Each muffin holds 1 cup by volume.)

2. Heat a non-stick frying pan over medium heat. Coat pan with fat free cooking spray and add 1 tablespoon of canola oil. Saute red bell peppers for about 5 minutes, or until tender.

3. Add scallions and cook for 1 more minute until softened. Remove from heat and cool for 5 minutes.

4. Combine the next 6 ingredients, cornmeal through black pepper, in a bowl. In a separate bowl whisk together the following 7 ingredients, canola oil through fat free cheddar cheese. Then stir in the cooked red pepper, scallions and canned corn. Fold the bowls of wet and dry ingredients together.

5. Pour batter into the muffin tins, dividing it evenly between the cups. Bake for about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing muffins from pan.

Yield: 6 Servings


 Cornbread Red Pepper Breakfast Muffin

This is a Freezer Friendly Recipe!

Freeze each bar for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.

Microwave each bar for approximately 1.5 to 2 minutes. To make sure it comes back moist, put the frozen bar in a microwave safe bowl. Cover the bowl with a damp cloth or paper towel. It'll taste just like it came out of the oven fresh.

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