Jalapeno Ham Corn Muffins Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Serving size: 1 muffin (100g)
Calories: 190 Calories

12 jalapeno rings (extremely thin cut from the stem end of the jalapeno, after stem is trimmed off)
Canola oil spray
1 ¼ cup yellow cornmeal
1 cup whole wheat pastry flour
1 Tbsp baking powder
1 tsp sea salt
4 large egg whites**
¼ cup Truvia Cane Sugar Blend
1 cup + 2 Tbsp reduced-fat buttermilk
¼ cup melted unsalted butter
7 oz. extra lean ham steak, cut into ¼-inch cubes
2 Tbsp finely chopped jalapeno peppers

1.
Preheat the oven to 350° F.
2.
Mist 12 cups of a standard muffin tin with canola oil spray.
3.
Using a whisk, mix the cornmeal, flour, baking powder, salt and Truvia Cane Sugar Blend in a bowl.
4.
In a separate bowl, using the whisk, mix the egg whites and buttermilk.
5.
Add the dry ingredients and mix. Mix in the butter.
6.
Then stir in the ham and chopped jalapenos.
7.
Divide the mixture evenly among the prepared pan, about ½ cup of batter in each.
8.
Top each with 1 jalapeno ring.
9.
Bake about 16-20 minutes. Enjoy warm!
10.
Refrigerate leftovers in a sealed container.

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