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Chili and Corn Muffins
Source: dLife

Spicy creamed corn muffins with toasted pine nuts.

Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1/2 Fat , 1/2 Starch , 1/2 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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0 1/2 each  pine nuts
1 cup  yellow cornmeal
1 cup  white all purpose flour
0.3333 cup  sugar
2 1/2 tsp  low sodium baking powder
0 1/4 tsp  salt
0 1/2 cup  canned sweet yellow corn, drained
0 1/2 cup  sour cream
0 1/2 cup  sliced jalapeno pepper
1 each  Eggs, large, raw
0 1/2 cup  margarine
  1. Toast nuts at 375 degrees for 4 to 6 minutes, mixing occasionally.
  2. Grease 4 dozen muffin tins with butter.
  3. Combine toasted nuts, cornmeal, flour, sugar, baking soda, and salt in a bowl.
  4. Whisk together corn, sour cream, chilies, egg, and 1/2 cup melted butter. Mix corn mixture into pine nut mixture.
  5. Spoon mixture into muffin tins, about 3/4 way full.
  6. Bake 12 to 15 minutes or until golden brown. Let cool in pans for 2 minutes. Serve hot or warm.

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