Cornbread Muffins
By: Rachel Pharlain
Published: Wednesday, April 23, 2014 - 2:57pm

Ingredients




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

Preparation

1 Preheat the oven to 350 degrees and prepare a standard muffin tin by lining it with muffin liners or greasing with canola oil. 2 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. 3 Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup about three-quarters full. 4 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:http://www.onemedical.com/lp/healthybreakfast.

About

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