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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 104.9
  • Total Fat: 2.7 g
  • Cholesterol: 1.7 mg
  • Sodium: 198.9 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 5.2 g

View full nutritional breakdown of Elaine's Healthy Cornbread Muffins calories by ingredient
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Elaine's Healthy Cornbread Muffins

Submitted by: OELAINEO

Introduction

For even more nutrition, look for "whole ground corn meal" or corn meal that had not been de-germinated. This recipe cuts the oil and doubles the fiber for a great-tasting muffin with 1/2 the calories of regular corn muffins. For even more nutrition, look for "whole ground corn meal" or corn meal that had not been de-germinated. This recipe cuts the oil and doubles the fiber for a great-tasting muffin with 1/2 the calories of regular corn muffins.
Number of Servings: 6

Ingredients

    1/2 cup whole grain yellow corn meal
    1/2 cup whole wheat flour
    2 tablespoons Splenda
    2 teaspoons baking powder
    1/4 cup flaxseed meal
    1/4 teaspoon salt (optional)
    1/4 cup egg substitute (or egg whites)
    1/2 cup milk
    1/2 teaspoon liquid butter flavor extract

Directions

Preheat oven to 425 degrees F.

In one bowl combine the dry ingredients:
1/2 cup whole grain yellow corn meal
1/2 cup whole wheat flour
2 tablespoons Splenda
2 teaspoons baking powder
1/4 cup flaxseed meal
1/4 teaspoon salt (optional)

In a small bowl, combine the wet ingredients:
1/4 cup egg substitutes (egg white)
1/2 cup milk
1/2 teaspoon liquid butter flavor extract

Prepare 6 non-stick muffin tins by spraying them with butter-flavored oil.

Add the wet ingredients to the dry ingredients and stir just until moistened (about 30 strokes with a spatula). Divide the batter evenly among 5 muffin compartments.

Bake 20-25 minutes. Immediately remove the muffins from the pan and serve them hot.



Number of Servings: 6

Recipe submitted by SparkPeople user OELAINEO.






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Member Ratings For This Recipe



  • 6 of 7 people found this review helpful
    I'm eating mine warm right now, yum! I omitted some of the flaxseed and that helped with the dryness. Next time I will cook them for less time, as they came out a little darker than I'd like. - 7/26/09

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  • 5 of 5 people found this review helpful
    This came out quite dry. However, the flavor is there. I will make this again, next timeI will cut back on the flax, and maybe add a little ff sour cream. - 3/9/09

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  • Very Good
    4 of 4 people found this review helpful
    I always add one very small can of creamed corn to the muffins so they are not as dry. These are wonderful. - 3/23/11

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  • 4 of 4 people found this review helpful
    I added 1/4 cup applesause to mine and they were nice and moist. - 3/23/11

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  • 2 of 4 people found this review helpful
    I used a whole egg since the yolk contains all the nutrients and buttermilk which will increase the moistness. No sweetener since I cook the Southern version of cornbread
    which does not use sweeteners. I would never use a chemical chemical sweetner in anything were I to sweeten these I would use - 3/23/11

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  • 2 of 2 people found this review helpful
    A bit too dry for my taste. - 3/23/11

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  • Very Good
    2 of 2 people found this review helpful
    These are quite dry. I used actual egg whites, sugar, & butter in the quantities indicated (because that's what I had on hand). They have a delicious flavor. We ate them with Taco Soup (Chef Meg's makeover), so the dryness didn't matter & the flavors went well together. - 9/24/09

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  • 2 of 7 people found this review helpful
    I am going to give this a try. I usually make cornbread with 1/3 cup of fat free sour cream for extra moistness. But perhaps the flaxseed will give me the same thing. I will get back to you. I love cornbread with skinny minny minestrone and fat free cheese on top.
    Sharon - 3/7/09

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  • Very Good
    1 of 1 people found this review helpful
    Corn meal is, by itself, a dry fiber so I used the entire egg instead of the egg white for more moister. Added a "smig" more calories but delightful outcome. I would have tried the ff sour cream option suggested if I had any in the house. - 11/15/10

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  • 1 of 1 people found this review helpful
    These were fabulous!! Thank you! - 3/15/09

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  • 1 of 5 people found this review helpful
    The recipe says it serves 6, but you put it in 5 muffin tins. Are the calories bases on 5 or 6? - 3/7/09

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  • 1 of 8 people found this review helpful
    I love cornbread even more than before. - 3/7/09

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  • I did do a makeover so I could get the accurate calorie count for my changes. I used honey in place of the Splenda(not a big fan of artificial anything), a real egg, and 1 Tbsp melted butter blend. These were delicious!! - 5/14/13

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  • Anyone know how to make a healthy corn casserole dish using this recipe? - 11/16/11

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  • OK, I'm back. This time I used Silk Unsweetened soy milk (full-fat, which is similar to 2% milk), and they were much less dry. So, I'd recommend at least 2% milk or regular soy milk in this recipe instead of skim. - 3/29/11

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  • Almost as good as my mother's, and much less fattening. - 3/28/11

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  • 0 of 1 people found this review helpful
    I love cornbread and this sound worth trying. - 3/26/11

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  • Delicious!!! - 3/23/11

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  • Flax seed is usually easily found in your local supermarket. Sells as milled flax seed (powder) or whole. You will probably find it near the specialty flours or in the organic/natural food section. - 3/23/11

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  • to dry for me . will have to think how to make it less so . - 3/23/11

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  • 0 of 1 people found this review helpful
    sounds easy - 3/23/11

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  • I love corn bread, so thanks for the recipe, Elaine. - 3/23/11

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  • 0 of 1 people found this review helpful
    Will try with the applesauce - 3/23/11

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  • Very Good
    0 of 1 people found this review helpful
    WE love cornbread---Thank-yu - 3/23/11

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  • okay - 3/23/11

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