Time: 55 minutes
Servings: 6
2 Tbsp + ¼ c. Canola oil, divided
1 lg red bell pepper, coarsely chopped
4 scallions, thinly sliced
1 ½ c yellow cornmeal
½ c whole grain pastry flour
1 ¾ tsp baking powder
½ tsp salt
¼ tsp baking soda
⅛ tsp freshly ground black pepper
1 c fat-free plain yogurt
1 lg egg
2 lg egg whites
2 tsp brown sugar
¾ c drained canned vacuum-packed corn kernels (about ½ an 11-ounce can)
1. PREHEAT oven to 350°F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.
2. WARM 2 tablespoons of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.
3. STIR together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining ¼ cup oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.
4. DIVIDE batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.
Nutritional Info Per Muffin 345 cal, 9 g pro, 47 g carb, 4 g fiber, 16 g fat, 1.5 g sat fat, 36 mg chol, 491 mg sodium
Flat Belly Bonus
When buying canned corn, look for vacuum packed on the label; this variety is higher in fiber, which helps quell hunger.
Resource For This Article: Prevention Magazine, April 2008
Taking care of yourself means making healthy choices.
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