Cornmeal Bell Pepper Muffins

• 1 cup soy-flour blend
• 1 cup cornmeal
• ¼ cup sugar
• 4 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup sweet bell peppers, chopped
• 1 egg
• 1¼ cups soy milk
• ¼ cup vegetable oil
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Combine soy-flour blend, cornmeal, sugar, baking powder and salt in large mixing bowl. Add chopped bell peppers, and stir lightly to coat. In separate mixing bowl, blend egg, soy milk and vegetable oil. Add liquid mixture to dry ingredients, and mix just until blended. Fill muffin tins two-thirds full. Bake at 375 F for 20–25 minutes or until lightly brown. Remove from pan to cool.

Makes 12 muffins

Nutrition per serving (1 muffin, 67 g): 149 calories; 6 g fat (1 g saturated; 0 trans fats); 16 mg cholesterol; 229 mg sodium; 21 g carbohydrate; 2 g fiber; 3 g protein; 73 mg calcium