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Jalapeno Mini Corn Muffins - Lactose Free
Jalapeno Mini Corn Muffins - Lactose Free

Category: Side Dish | Serves: 24

(20 ratings)

Nutrition Information:
Calories: 71
Protein: 1 g
Carbs: 10 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 20 mg
Fiber: 1 g

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1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup white sugar
2 teaspoons baking powder
1 egg, beaten
1/4 cup canola oil (can substitute yogurt or pumpkin to reduce the calories)
1 cup Lactaid Milk
1 small can of sliced jalapenos
1 Preheat oven to 400 °F. Grease muffin pan or line with paper muffin liners.
2 In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil, milk and sliced jalapenos; stir gently to combine. Spoon batter into prepared mini muffin cups.
3 Bake at 400 °F for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

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