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Add a photoServings: 6
Ingredients
- 1 c. yellow cake mix
- 2 pkt Jiffy cornbread mix
- 2 x Large eggs beaten
- 1/2 c. lowfat sour cream
- 1/3 c. vegetable oil
- 1 tsp salt
- 1 Tbsp. finely-diced jalapeno
- Â Â (canned jalapenos, remove seeds before dicing)
- 2 Tbsp. finely-diced red bell pepper
- 2/3 c. lowfat milk
Directions
- Blend 1 c. cake mix, Jiffy mix, salt, Large eggs, and lowfat milk. Add in lowfat sour cream and oil. Beat till batter is mixed and fairly smooth. Mix in peppers and mix through out.
- Place in muffin c. or possibly use little loaves tins the size of muffin c., and bake in a preheated oven at 350 decrees for about 20 to 25 min till or possibly done. Test with a toothpick.
- Store in an air tight container.
- This recipe yields about 6 muffins.
- Comments: Great for a different type snack or possibly with which favorite meal instead of traditional corn bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 359 | |
| Calories from Fat 200 | 56% |
| Total Fat 22.64g | 28% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.31g | |
| Cholesterol 83mg | 28% |
| Sodium 717mg | 30% |
| Potassium 134mg | 4% |
| Total Carbs 34.31g | 9% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.78g | 2% |
| Protein 5.35g | 9% |
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