Red Pepper-Scallion Corn Muffin Recipe

Red Pepper-Scallion Corn Muffin Recipe

  • 2 tablespoons canola oil (MUFA)
  • 1 large red bell pepper, coarsely chopped
  • 4 scallions, thinly sliced
  • 1 1/2 cups yellow cornmeal
  • 1/2 cup whole grain pastry flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fat-free plain yogurt
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons brown sugar
  • 1/4 cup canola oil (MUFA)
  • 3/4 cup drained canned vacuum-packed corn kernels
  1. Preheat oven to 350 degrees F. Coat Texas-size, 6-cup muffin tin with cooking spray or line with paper baking cups.
  2. Warm 2 tablespoons of the oil in medium skillet over medium heat. Add bell pepper and cook, stirring, 5 minutes or until tender. Add scallions. Cook, stirring, 1 minute or until softened. Remove from heat and let cool 5 minutes.
  3. Stir together cornmeal, flour, baking powder, salt, baking soda, and black pepper in large bowl. In medium bowl, whisk together yogurt, egg, egg whites, sugar, and remaining 1/4 cup oil. Fold in bell pepper mixture and corn. Fold into dry ingredients until just moistened.
  4. Divide batter evenly among prepared muffin cups. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove muffins from pan to cool completely on wire rack.
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