- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Jalapeno Corn Muffins

Jalapeno Corn Muffins recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Preheat oven to 425F (220C).
  2. In medium bowl, combine cornmeal and milk and let stand for 5 to 10 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk, and stir well. Add egg and canola oil, stirring until just moistened.
  3. Spoon into non-stick muffin tins, filling 2/3 full. Sprinkle with paprika. Bake for 10 to 15 minutes, or until lightly browned.

Nutritional Information Per Serving:

Calories: 60
Fat: 1.5 grams
Sodium: 110 miligrams
Cholesterol: 20 miligrams
Protein: 2 grams
Carbohydrates: 10 grams