Cornbread Muffins


1 1/2 cup stone-ground cornmeal, finely ground (see Recipe Tips)
1 cup low-fat 1% buttermilk or low-fat plain yogurt (see Recipe Tips)
1 cup fresh corn kernels or frozen corn kernels, thawed
1/2 cup white whole-wheat flour (see Recipe Tips)
1/2 cup unsweetened apple sauce
2 tablespoons of honey
2 tablespoons nutritional yeast (optional)
1 jalepeño, seeded and diced
1/2 teaspoon baking soda
1/2 teaspoon salt


Preheat the oven to 350 degrees and prepare a standard muffin tin by lining it with muffin liners or greasing with canola oil.
Combine the cornmeal, flour, baking soda, and salt in a medium bowl. In a separate small bowl, mix together the buttermilk, applesauce, and honey. Add the wet ingredients to the bowl of dry ingredients and stir until just combined.
Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup about three-quarters full.
Bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean. Serve warm or at room temperature. For more healthy and delicious recipes One Medical's free e-book:


These whole-grain cornmeal muffins, lightly sweetened with honey, are the perfect accompaniment to any healthy meal.


Other Names:

GREAT and wonderful Cornbread Muffins!


12 - 14 muffins


Wednesday, April 23, 2014 - 2:57pm


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