I make a game of adding at least one new healthy ingredient to all my recipes. My family appreciates the results.
—PEGGIE BROTT DAHLONEGA, GA
START TO FINISH: 30 MIN. • MAKES: 1 DOZEN
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon salt
1 large egg
1 cup unsweetened almond milk
1/4 cup canola oil
1/4 cup honey
1/2 cup finely shredded carrot
1/2 cup finely chopped green pepper
1. Preheat oven to 400°. Coat 12 muffin cups with cooking spray.
2. Whisk together cornmeal, flours, baking powder and salt. In another bowl, whisk together egg, milk, oil and honey. Add to cornmeal mixture; stir just until moistened. Fold in vegetables. Fill prepared cups two-thirds full.
3. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
To freeze: Freeze cooled muffins in resealable plastic freezer bags. To use, microwave each muffin on high until warmed, 30-45 seconds.
Per muffin: 159 cal., 6g fat (1g sat. fat), 16mg chol., 207mg sod., 25g carb. (6g sugars, 2g fiber), 3g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.