Cornbread Muffins – from once upon a chef – Healthified by Me!
These tender cornbread muffins are the perfect side to any Southern or Southwestern dish. You can whip up the batter in no time!Servings: 12 muffinsTotal Time: 30 Minutes
INGREDIENTS
- 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3/4 cup yellow cornmeal
- 1/4 cup plus 2 tablespoons sugar =Sub Just 1 sprinkle of sugar maybe 1/8 of a teaspoon
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 2 tablespoons honey = Sub Just 1 Tablespoon of honey
- ADD 1 can of corn nibblets = keep the water
- 3/4 cup milk (preferably whole but low-fat works too) = Sub used the corn water the Corn and 1/4 NF Milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled = Sub 1 cup applesauce (homemade preferred no sugar)
INSTRUCTIONS
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners or spray with non-stick cooking spray. (I prefer to use non-stick cooking spray so the muffins get nice and crisp on the edges.)
- In a medium bowl, break up the eggs with a whisk. Whisk in the honey, and then the milk/corn juice. Set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the milk mixture and applesauce to the dry ingredients. Whisk until just blended. Add cord. Do not overmix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full. Bake for 17 to 20 minutes, or until the tops are set and golden. (Note that the muffins will not dome.) Cool the muffins for a few minutes in the pan, then serve warm.
- Note: If you’d prefer to make this as cornbread rather than muffins, spray an 8-inch square pan with non-stick cooking spray and bake at 350 degrees for 25 to 30 minutes.