Elaine's Healthy Cornbread Muffins

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3.8 of 5 (13)
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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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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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  • 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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  • 3 of 5 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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