Side Items

Chile-Cheese-Corn Muffins takes 15 minutes to prepare.

Chile-Cheese-Corn Muffins takes 25 minutes to cook.

Chile-Cheese-Corn Muffins makes 6 servings.

The ingredients for Chile-Cheese-Corn Muffins are:

2 1/2 cups whole wheat flour
1 tbsp (plus 2 tsp) baking powder
1 tsp salt
1/2 tsp cayenne pepper
3/4 cup frozen corn, thawed
1 (4 oz) can diced mild green chiles, drained
1/2 cup (plus 1 tbsp) reduced fat parmesan cheese
1 cup nonfat milk
1/2 cup fat free mayo

Here is how you make Chile-Cheese-Corn Muffins:

Preheat oven to 425 degrees. In a large bowl, whisk together the flour, baking powder, salt and cayenne. Stir in the corn, chiles, and the 1/2 cup parmesan cheese. Stir in the milk and mayo. Spoon the mixture into a nonstick, 6-cup jumbo muffin pan.Bake for 15 minutes, then sprinkle with the remaining 1 tbsp parmesan cheese. Bake until golden-brown, about 10 minutes more.Courtesy of Everyday with Rachel Ray (Just tweaked to be a little lower in calories and fat).Yields - 6 jumbo muffins (1 muffin per serving)This recipe is a little high on the sodium scale. I haven't tried to alter the salt at all, not sure if that would have an impact on the dry ingredients in the recipe. If anyone tries...let me know the outcome.Number of Servings: 6Recipe submitted by SparkPeople user 2GR8KIDZ.

The nutritional information for Chile-Cheese-Corn Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 272.6

• Total Fat: 4.0 g
• Cholesterol: 14.2 mg
• Sodium: 1,224.8 mg
• Total Carbs: 53.1 g
• Dietary Fiber: 7.5 g
• Protein: 11.0 g