Side Dish

Cheddar Corn Muffins with Jalape?o Butter is for Side Dish.

Cheddar Corn Muffins with Jalape?o Butter takes several minutes to prepare.

Cheddar Corn Muffins with Jalape?o Butter takes several minutes to cook.

Cheddar Corn Muffins with Jalape?o Butter makes 12 servings.

The ingredients for Cheddar Corn Muffins with Jalape?o Butter are:

3 Tbsp Country crock + calcium, melted and cooled
2 Tbsp unsweetened applesauce
2 cups cornmeal (preferably stone-ground)
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups skim milk
1/4 all whites egg substitute
1 3/4 cups shredded reduced fat sharp cheddar, divided

For jalape?o butter:
2 Tbsp Country crock + calcium melted
1/2 fresh jalape?o, finely chopped, including seeds

Here is how you make Cheddar Corn Muffins with Jalape?o Butter:

Make corn muffins: Preheat oven to 425?F with rack in middle. Spray muffin cups with butter flavored cooking spray. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, milk, egg substitute, applesauce and melted margarine in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese. Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature. Make jalape?o butter while muffins bake:Stir together melted margarine, jalape?o, and 1/4 teaspoon salt. Serve with muffins. Number of Servings: 12Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Cheddar Corn Muffins with Jalape?o Butter is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 169.9

• Total Fat: 6.4 g
• Cholesterol: 12.2 mg
• Sodium: 467.9 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 1.8 g
• Protein: 8.0 g