Red Pepper Jalapeno Muffins



SERVINGS: 12
 
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
Ingredients:
         1-1/2 cups all-purpose flour
         1/2 cup yellow cornmeal
         2 tablespoons sugar
         1 tablespoon baking powder
         1/4 teaspoon salt
         1/4 teaspoon ground cumin
         1 egg
         1/2 cup fat-free milk
         1/4 cup reduced-fat sour cream
         2/3 cup shredded reduced-fat Mexican cheese blend
         2/3 cup chopped roasted sweet red peppers, patted dry
         1 can (4 ounces) diced jalapeno peppers, drained
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, whisk the egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in the cheese, red peppers and jalapenos.
    Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutrition Facts
         One serving:
         1 muffin
         Calories:
         126
         Fat:
         2 g
         Saturated Fat:
         1 g
         Cholesterol:
         24 mg
         Sodium:
         281 mg
         Carbohydrate:
         20 g
         Fiber:
         1 g
         Protein:
         5 g
         Diabetic Exchange:
         1-1/2 starch, 1/2 fat.