- 1/2 cup cornmeal
- 1/3 cup skim milk
- 1/2 cup all-purpose flour
- 2 tablespoons finely chopped red pepper
- 1 tablespoon minced jalapeno pepper
- 1/2 teaspoon baking powder
- 1 pinch garlic powder
- 1 pinch salt
- 1 egg
- 2 tablespoons canola oil
- Canola cooking spray
- Preheat oven to 400 degrees F.
- In a medium-sized bowl, combine cornmeal and milk; let stand 5 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk; stir well. Add egg and canola oil, stirring until just moistened.
- Spoon into non-stick or sprayed mini muffin pans, filling 2/3 full. Bake 10 minutes, or until lightly browned.