Cornmeal Muffins With Cilantro Spread
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| Ingredients: |
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- MUFFINS: - 8 Tbsp. I Can't Believe It's Not Butter!® Spread - 1-1/2 cups chopped red, yellow and/or green bell peppers - 1/2 cup chopped onions - 1-1/2 cups cornmeal - 1-1/4 cups all-purpose flour - 1/3 cup sugar - 3 Tbsp. cornstarch - 2-1/2 tsp. baking powder - 1/2 tsp. salt - 1 cup milk - 2 large eggs - 1 cup shredded Monterey Jack cheese with jalapeno peppers (about 4 oz.) - CILANTRO SPREAD: - 1/4 cup I Can't Believe It's Not Butter!® Spread - 1-1/2 tsp. chopped fresh cilantro - 1/8 tsp. grated lime peel |
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| Instructions: |
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For MUFFINS, preheat oven to 425°. Grease 12-cup muffin pan; set aside.
In 10-inch nonstick skillet, melt 2 tablespoons I Can't Believe It's Not Butter!® Spread oven medium heat and cook red peppers and onions, stirring occasionally, 4 minutes or until tender; set aside to cool.
In large bowl, combine cornmeal, flour, sugar, cornstarch, baking powder and salt; set aside.
Melt remaining 6 tablespoons Spread. In medium bowl, with wire whisk, beat milk, eggs and melted Spread. Stir into flour mixture just until blended. Fold in red pepper mixture and cheese. Evenly spoon batter into prepared pan.
Bake 17 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 5 minutes; remove from pans.
For CILANTRO SPREAD, in small bowl, blend Spread, cilantro and lime peel. Serve with warm muffins.
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| Makes: 1 dozen muffins |
| Preparation Time: 10 Minutes(s) |
| Cook Time: 22 Minutes(s) |
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Nutrition Information per serving:
Calories 270, Calories From Fat 120, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 14g, Cholesterol 45mg, Sodium 380mg, Total Carbohydrates 32g, Sugars 8g, Dietary Fiber 2g, Protein 7g, Vitamin A 25%, Vitamin C 40%, Calcium 15%, Iron 10%
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