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Recipe: Cornbread muffins


September 13, 2021 | Recipes | Healthy You

Healthy cornmeal muffin recipe

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 JacobsonRegistered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.

Recipe: Cornbread muffins


September 13, 2021 | Recipes | Healthy You
Healthy cornmeal muffin recipeGreat 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 JacobsonRegistered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.