Ingredients:
1 cup cornmeal
1 cup flour (may be all
or part whole wheat)
1 Tbs baking powder
3 egg whites
1 cup soy milk
2 Tbs oil
1 Tbs prepared mustard
1 Tbs dried tomato bits
(optional)
1 cup creamed corn
1/4 cup finely diced onion
1/4 cup finely diced green
pepper
2 soy hot dogs, finely chopped
Instructions:
Preheat the oven to 425°.
In a large mixing bowl stir
together the cornmeal, whole wheat flour and baking powder.
Mix the egg whites, soy milk,
oil, mustard and tomato bits together in a smaller bowl. Stir in the creamed
corn.
Pour the liquid ingredients
into the dry ones, and stir just to combine. Stir in the onion, pepper
and soy dogs.
Pour the batter into twelve
nonstick or lightly greased muffin cups. Bake at 425° for about 20
minutes, until golden and the center tests done.
Serve the muffins hot from
the oven. Leftovers should be stored in the refrigerator and are best reheated.
Serves: 12
Nutrition Facts:
Serving: 1
Calories 143 g
Fat 3 g,
Cholesterol 0 mg,
Sodium 194 mg,
Courtesy Of: http://www.soyfoods.com
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