Some people love corn, like me. Others not so much. If you are a cornbread lover, here is a recipe where you can eat your corn muffin and lose COVID weight too! Depending how many you consume that is!
I am back to shedding the pounds. So I am working on recipes that are healthful, filling, and low calorie, low fat, low sodium and full of flavour. These very moist cornmeal muffins do not disappoint. They weigh in at a, I can handle, 197 calories each. I use avocado oil with a couple of tablespoons of butter for flavour. To boost the flavour, spicy jalapeño, frozen organic corn, a touch of cheddar and onion do the job...and then some. To be honest, they don't really taste any different from the full fat versions. The low fat yogurt, mine is homemade, help make them rich and moist.
I am also watching my sugar, so this is for you...try drizzling some honey of your choice....total YUM!
Cornmeal Muffins with Jalapeño, Onion, and Cheddar
Makes 12 Muffins or 24 Mini Muffins
2 tablespoons, unsalted melted butter
1/4 cup avocado oil
1 cup yellow cornmeal (fine or coarse)
1 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon Himalayan pink sea salt
2 large eggs, lightly beaten
1 cup low fat yogurt or buttermilk (any low fat milk or sour cream will work)
1/2 cup frozen corn kernels
1 or two or more jalapeño (about 1 large jalapeño for mildly spiced), to your spice level taste
1/4 cup cheddar cheese, shredded
2 tablespoons dried onion flakes or fresh minced onion
honey for drizzling, optional
Preheat the oven to 400 degrees F.
Grease or line a 12-cup or 24 mini muffin tin.
Mix corn meal with yogurt or buttermilk. Set aside to soften while you prepare the rest of the ingredients, about 15 or 20 minutes. The longer the soak the better.
Add the eggs, avocado oil, and butter to the cornmeal mixture. Sir together until mixed throughly.
Add all purpose flour, baking powder and Himalayan pink sea salt to the wet ingredients. Mix until just combined.
Stir in the corn kernels, jalapeños, and onion flakes or fresh minced onion.
Divide batter into each muffin cup.
Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
Drizzle with honey for fun and extra sweetness, optional.