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Salsa Corn Muffins

Serves: 5
Total Calories: 390
Yield: 12 muffins

Ingredients

2 cups fresh or canned corn
1 cup hot salsa
1 cup potato water
3 tablespoons canola oil
2 tablespoons liquid sweetener
DRY INGREDIENTS
2 cups unbleached flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1 teaspoon cumin
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions:

Preheat the oven to 350°F.

In a mixing bowl, stir together the corn, salsa, potato water, oil, and liquid sweetener.

Sift the dry ingredients into the bowl of liquid ingredients. Stir well and fill lightly oiled muffin tins full. Bake for 18-20 minutes.

Test to see if the muffins are done by inserting a toothpick in the middle of a muffin. If the toothpick comes out clean, the muffins are done.

Nutritional Facts:

Serves: 5
Total Calories: 390
Calories from Fat: 80

This Salsa Corn Muffins recipe is from the Soup's On! Cookbook. Download this Cookbook today.


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