Recipe: Cornbread muffins
| Recipes | Healthy You
Great with soup or for breakfast.
Chili and cornbread are two peas in a pod. The cornbread in this recipe is slightly sweetened from the corn and it works so well with a savory chili. Need a new healthy chili recipe? Give this veggie chili a try for dinner tonight.
Serves 12
Ingredients
- 1 cup low-sodium canned corn or frozen corn
- ½ cup liquid egg
- ½ cup fat-free Greek yogurt
- ¼ cup chopped scallions
- ¼ teaspoon hot sauce (optional)
- 2/3 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Directions
Preheat oven to 375 degrees.
In a small bowl mix together the corn, egg substitute, Greek yogurt and scallions. Add hot sauce if you’d like.
In a large bowl, combine flour, cornmeal, sugar, baking soda and salt until mixed well.
Add the contents of the small bowl to the large bowl and stir until mixed thoroughly.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute muffin batter among the cups.
Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown. Allow to cool for a few minutes and then enjoy.
Nutrition Facts (per serving):
70 calories, 0g fat, 15g carbohydrates, 4g protein, 135g sodium
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
