Ball Park Corn Muffins
These muffins have the taste of corn dogs with everything on them. They're great with split pea or lentil soup.
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
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.
Yield: 12 muffins Serving size: 1 muffin
Per serving: 143 calories, 3 g total fat (0.4 g sat fat), 6 g pro, 23 g carb, 1.3 g fiber, 194 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat