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Mexican Corn Muffins


Thanks to Shirleen2 for posting this recipe, which uses unbleached and soy flours.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 Muffins


  • 1-3/4 cup unbleached all-purpose flour
  • 1/4 soy flour, sifted
  • 3/4 cup whole-grain cornmeal
  • 1/4 cup sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoons salt
  • 2 egg whites
  • 1-1/4 cups buttermilk
  • 3 tablespoons vegetable oil
  • 3/4 cup frozen corn
  • 1 small jalapeno pepper
  • 2 tablespoons dried onion


Preheat oven to 350 degrees. In large bowl, combine all-purpose flour, soy flour, cornmeal, sugar, baking soda, and salt. Remove seeds from pepper. Finely chop pepper. Stir in egg whites, buttermilk, oil, corn, jalapeno pepper, and dried onion. Mix just enough to moisten dry ingredients.

Coat muffin tins with nonstick cooking spray. Spoon in batter, filling the cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean.

Yield 12 muffins.

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