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| 1 1/2 Tasse | white flour unbleached |
| 1/2 Tasse | cornmeal |
| 1/4 Tasse | sugar |
| 1/4 Tasse | brown sugar packed |
| 3 Teelöffel | baking powder |
| 1/4 Teelöffel | salt |
| 1/2 Tasse | Soy milk or skim milk |
| 1/4 Tasse | vegetable oil |
| 1 gross | Egg lightly beaten |
| 4 x ca. 30 g | Canned chopped green chilies |
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Muffins are not just for breakfast. Warm from the oven, these savory corn muffins complement our black chili perfectly. The trick to turning out light and tender muffins is to not work the batter too hard. Mix the ingredients just until blended.
Preheat oven to 400F. Lightly grease a standard 12-muffin pan. In medium bowl, whisk flour, cornmeal, both sugars, baking powder and salt. In medium bowl, mix remaining ingredients. Make well in dry ingredients. Add milk mixture and stir until just blended.
Divide batter among prepared muffin cups. Bake 15 to 20 minutes, or until tops spring back when lightly pressed. Let cool in the pan 5 minutes, then loosen edges and turn out onto a tack and cool completely.
Per Muffin: 81 Cal.; 4G Prot.; 2G Total Fat (0 Sat. Fat); 14G Carb.; 22MG Chol.; 234MG Sod.; 1G Fiber
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