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Chilli Muffins

Servings 4

Ingredients

  • 2 large organic eggs
  • 1/3 Cup tomato paste
  • 1/2 Cup coarse grind cornmeal
  • 1 Cup cooked or canned black beans
  • 1 Cup cooked for canned kidney beans
  • 1 Cup fresh or frozen corn kernels, thawed
  • 1 Cup diced red bell pepper
  • 1 medium carrot, grated
  • 2 Tsp dried oregano
  • 1 Tsp chili powder
  • 1 Tsp garlic powder
  • 1 Tsp onion powder
  • 1/2 Tsp salt
  • 1 Cup grated yellow cheddar cheese, dairy free if desired

Instructions

  • Preheat oven to 350 F.
  • 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
  • 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.

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