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Cornbread Muffins
Rachel Pharlain
12 muffins
BeginnerThese whole-grain cornmeal muffins, lightly sweetened with honey, are the perfect accompaniment to any healthy meal.
Total Steps
4
Ingredients
10
Tools Needed
7
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Cornbread MuffinsIngredients
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 jalapeño, seeded and diced
- 1/2 cup unsweetened apple sauce
- 2 tablespoons nutritional yeast(optional)
- 2 tablespoons honey
- 1/2 cup white whole-wheat flour
- 1 cup low-fat 1% buttermilk or low-fat plain yogurt
- 1 cup fresh or frozen corn kernels, thawed
- 1 1/2 cup stone-ground cornmeal, finely ground
Instructions
1
Step 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
Step 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
Step 3
Stir in the corn, jalapeño, and nutritional yeast. Spoon batter into the muffin tin, filling each muffin cup about three-quarters full.
4
Step 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.
Tools & Equipment
oven
standard muffin tin
muffin liners
medium bowl
small bowl
spoon
toothpick