Peach Corn-Bread Muffins
- 1 of 4 Heat oven to 400 degrees F. Coat 18 mini Bundt muffin cups (about 2 1/2 inches across) or plain mini muffin cups (2 1/4 x 1 1/4 inches) with nonstick cooking spray.
- 2 of 4 Mix flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne in large bowl. Whisk buttermilk, oil, eggs and jalapeno in medium-size bowl.
- 3 of 4 Make well in center of flour mixture. Add egg mixture all at once to well; add peaches to well. Stir liquid into flour mixture just until combined and flour mixture is evenly moistened. Spoon 1/4 cup batter into each muffin cup.
- 4 of 4 Bake in 400 degree F oven 17 minutes, until lightly browned. Let cool in cups on rack 5 minutes. Turn out onto rack; let cool.
Servings Per Recipe:
Per Serving: 1 g fiber, 229 mg sodium, 190 kcal cal., 3 g pro., 29 g carb., 7 g Fat, total, 24 mg chol., 1 g sat. fat