Savory muffins with stone-ground cornmeal, fresh corn, and bell pepper, delivering a Southwestern flair that's perfect as a side dish or a tasty snack.
Active Time
30 mins
Total Time
30 mins
Total Servings
12 Serves
How to Make It
1. Step
Preheat the oven to 400°F (204°C) and line a muffin pan with paper or foil liners.
2. Step
In a large bowl, add the all-purpose flour, sugar, and baking powder. Stir to mix evenly.
3. Step
In a separate bowl, combine the milk, vegetable oil, egg substitute, cornmeal, corn, and chopped green bell pepper.
4. Step
Pour the wet mixture into the dry ingredients and blend just until moistened. The batter should remain slightly lumpy.
5. Step
Divide the batter evenly among the 12 muffin cups.
6. Step
Bake for 20 minutes, or until the muffins are light brown and a toothpick inserted into the center comes out clean.
7. Step
Let the muffins cool for a few minutes before serving.
