Mexicali Pepper Muffins Food

MEXICALI PEPPER MUFFINS

Mexicali Pepper Muffins image

Make and share this Mexicali Pepper Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories Quick Breads

Time 44m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1 cup yellow cornmeal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon basil
1/4 cup green pepper, finely chopped
1/4 cup yellow pepper, finely chopped
1/4 cup red pepper, finely chopped
1/4 cup corn
1/4 cup butter
1 cup milk
2 eggs

Steps:

Stir together cornmeal, flour, sugar, baking powder, salt and seasonings in a large bowl and set aside.
Saute peppers and corn in butter in a skillet for 3 to 4 minutes.
Beat together milk and eggs and stir pepper/corn mixture into this milk mixture. Combine this mixture with the flour mixture. Stir until just combined.
Pour into greased muffin cups. Bake at 400º for 15 to 20 minutes or until golden.

Nutrition Facts : Calories 148.9, Fat 6, SaturatedFat 3.2, Cholesterol 48.3, Sodium 242.2, Carbohydrate 20.6, Fiber 1.3, Sugar 2.6, Protein 3.9

MEXICALI CASSEROLE

Mexicali Casserole image

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground turkey
2 medium onions, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced ripe olives
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup shredded reduced-fat cheddar cheese

Steps:

Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges

BELL PEPPER MUFFINS

Bell Pepper Muffins image

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

1/4 cup each chopped green pepper, sweet yellow pepper and sweet red pepper
2 tablespoons butter
2 cups all-purpose flour
2 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 large egg
1/4 cup egg substitute
1 cup fat-free milk

Steps:

In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

MEXICALI CORN MUFFINS

Mexicali Corn Muffins image

Yield 12 Muffins

Number Of Ingredients 16

Ingredients

DRY INGREDIENTS
1 cup yellow cornmeal
1 cup unbleached flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/4 cup olive oil
1 large egg
1 tablespoon honey
GOODIES
3/4 cup grated sharp cheddar cheese or Monterey jack cheese
3/4 cup white or yellow corn kernals
1 (4-ounce) can chopped jalapeño pepper well drained
1 (4-ounce) jar chopped red pimiento well drained

Steps:

1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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MEXICALI PEPPER MUFFINS

Make and share this Mexicali Pepper Muffins recipe from Food.com.

MEXICALI CASSEROLE

If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana

BELL PEPPER MUFFINS

Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas

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