| |
|
 1 cup Plain Mountain High Yoghurt- 1 large egg
- 1 tablespoon canola oil
- ½ cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon lemon juice
- 1/8 teaspoon cayenne or chipotle chili powder
- 1 cup cheddar cheese, shredded
- 1 cup corn kernels, fresh or frozen
- 1 4-oz. can green chiles, diced
- 1 cup red bell pepper, diced
|
|
|
In a large glass or ceramic mixing bowl, whisk together yoghurt, egg, and oil.
In another bowl, combine flour, cornmeal, sugar, baking powder, salt, lemon juice and chili powder. Add the dry ingredients to the wet. Mix well, being careful not to over mix. Batter should be lumpy. Fold in the cheese, corn, green chiles, and bell pepper. Fill well-greased muffins tins 2/3 full. Bake at 400°F for about 20 minutes until golden or until a wooden toothpick inserted into the center comes out clean.
Makes 12 servings.
*This recipe has been tested at an altitude of 1,100 feet. For adjustment guidelines for cooking at high altitude (above 3,000 feet), visit our high altitude cooking tips page.
Click here to view the Next Recipe!
|
|
|
|
| Calories - 160 |
| Total Fat - 5g |
| Cholesterol - 25mg |
| Potassium - 135mg |
| Sodium - 340mg |
| Total Carbohydrates - 24g |
| Protein - 5g |
| Fiber - 2g |
| Calcium - 10% |
|
|
|
|
*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
|
|
|
|
|
|
| |
|
| |
|
|
Check out our latest recipes - New Recipes
Mom makes this comment
Thursday, 06 January 2011