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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Chili and Corn Muffins

Source: dLife

Spicy creamed corn muffins with toasted pine nuts.

Nutrition Facts

Makes 48 servings
Amount Per Serving

Calories	47.0

Total Carbs	5.6 g

Dietary Fiber	0.3 g

Sugars	1.2 g

Total Fat	2.4 g

Saturated Fat	0.7 g

Unsaturated Fat	0.1 g

Potassium	44.1 mg

Protein	0.8 g

Sodium	49.3 mg

Dietary Exchanges 2.4 Fat, 0.0 Vegetables, 0.0 Meat, 0.0 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 each pine nuts 1.0
1 cup yellow cornmeal 1.0
1 cup white all purpose flour 0.3333
0.3333 cup sugar 2.5
2 1/2 tsp low sodium baking powder 0.25
0 1/4 tsp salt 0.5
0 1/2 cup canned sweet yellow corn, drained 0.5
0 1/2 cup sour cream 0.5
0 1/2 cup sliced jalapeno pepper 1.0
1 each Eggs, large, raw 0.5
0 1/2 cup margarine

Directions

Toast nuts at 375 degrees for 4 to 6 minutes, mixing occasionally.
Grease 4 dozen muffin tins with butter.
Combine toasted nuts, cornmeal, flour, sugar, baking soda, and salt in a bowl.
Whisk together corn, sour cream, chilies, egg, and 1/2 cup melted butter. Mix corn mixture into pine nut mixture.
Spoon mixture into muffin tins, about 3/4 way full.
Bake 12 to 15 minutes or until golden brown. Let cool in pans for 2 minutes. Serve hot or warm.