Chilli Muffins
Servings
4
Servings
4
Ingredients
  • 2 large organic eggs
  • 1/3 Cup tomato paste
  • 1/2Cup coarse grind cornmeal
  • 1Cup cooked or canned black beans
  • 1Cup cooked for canned kidney beans
  • 1 Cup fresh or frozen corn kernels, thawed
  • 1Cup diced red bell pepper
  • 1 medium carrot, grated
  • 2Tsp dried oregano
  • 1Tsp chili powder
  • 1Tsp garlic powder
  • 1Tsp onion powder
  • 1/2Tsp salt
  • 1Cup grated yellow cheddar cheese, dairy free if desired
Instructions
  1. Preheat oven to 350 F.
  2. In large bowl, gently whisk eggs. Stir in tomato paste. Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, garlic powder, onion powder, and salt
  3. Pack mixture into 12 standard-sized greased muffin cups. Bake for 20 minutes. Sprinkle tops with cheddar cheese; bake for 5 minutes more. Let cool for 5 minutes before unmolding.
Recipe Notes

Per serving: 381 calories; 21 g protein; 14 g total fat (7 g sat. fat); 46 g total carbohydrates (6 g sugars, 10 g fiber); 549 mg sodium