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Jalapeno Corn Muffins

Submitted by christinavt

Makes 12 servings

These muffins are perfect for the Christmas season because the bits of red and green pepper make them look very festive. From the American Diabetes Association. all- purpose flour, cornmeal, baking powder, salt, eggs, low-fat buttermilk, canola oil, jalapeno pepper, red bell pepper, green bell pepper, reduced-fat cheddar cheese cvt

Ingredients

1 1/4	cup all-purpose flour
3/4	cup cornmeal
2	tsp baking powder (18369) or reduced sodium baking powder
1/4	tsp salt (lesser amount used with double-acting baking powder)
2	eggs
1	cup low-fat buttermilk
1	tbsp canola oil
1	jalapeno pepper, minced (11632)
1	red bell pepper, minced
1	green bell pepper, minced (11333)
1/2	cup (shredded) reduced-fat cheddar cheese (1168)

Directions

Preheat oven to 400 degrees. In a large mixing bowl, sift together flour, cornmeal, baking powder, and salt. Set aside.
In a medium mixing bowl, whisk eggs. Add buttermilk and oil; mix well.
Add jalapeno pepper, red pepper, green pepper, and cheese to dry ingredients and toss well to coat. Make a well in the center of the dry ingredients.
Pour wet ingredients into the well and gently combine just until dry ingredients are moistened. Batter will be thick and lumpy.
Spray a muffin pan or line with paper muffin cups. Fill muffin cups 2/3 full. Bake for 25 minutes or until golden brown.