Tasty Tuesday - Vegetable-Pepper Cheese Corn Muffins

Last week, on Canadian Parents I saw a recipe for Cheddar Corn Muffins with Pumpkin Seeds. I love corn muffins, and would have tried these but didn't have any seeds or parsley (and I call myself a Newfoundlander! tsk - tsk!). So, here is what I made instead:

Vegetable-Pepper Cheese Corn Muffins

Ingredients:

1 tbsp lemon juice
1 c. skim milk

1 c. cornmeal
1 c. whole wheat flour
3/4 tsp salt
1 1/2 tsp pepper
1/2 tsp baking soda

1/2 c. cheddar
1/2 c. mozzarella
1/4 c. Parmesan

3/4 c. "Garden Vegetable" Egg Creations (or other egg substitute)
1/4 c. low fat mayonnaise

1 - 12oz. can of corn nibblets
1 finely chopped red pepper

1/4 c. fresh grated Parmesan or sharp cheddar

Method:

• Combine milk & lemon juice. Set aside 5 min or until thickened.
• Mix cornmeal, flour, salt, pepper and baking soda. Gently add cheeses. Set aside.
• In large bowl, combine milk mixture, egg beaters and mayo. Add canned corn & red pepper.
• Gently fold dry ingredients into wet ingredients a third at a time. Stir until just moist.
• Spoon into greased muffin cups (makes about 18) or a greased bread pan. Sprinkle with freshly grated Parmesan.
• Muffins - Bake at 375 for 30 min or until cake tester comes out clean. Muffin tops will be firm.
• Bread pan - Bake at 375 for 45-50 min or until cake tester comes out clean. Top will split nicely.

How the Kids can help: Mix & measure dry ingredients, measure wet ingredients, grease pan, sprinkle tops with cheese. There is a great science lesson to be learned in the thickening of the milk with the lemon juice ;-)