Preheat oven to 400°F. Mix cornmeal, flour, baking powder and ground red pepper in large bowl; set aside. Beat eggs, dressing and milk with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in remaining ingredients.
Spoon batter into 12 greased or paper-lined medium muffin cups.
Bake 20 min. or until lightly browned around edges.
Keep leftover muffins fresh for another meal by freezing them. Place the cooled muffins in a resealable freezer-weight plastic bag. Freeze up to 6 months. Thaw at room temperature, then reheat just before serving.
Plan ahead and bake a double batch of muffins. Cool completely, then wrap any extras tightly and freeze for future meals!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 doz. or 12 servings, one muffin each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.