Corn Muffins
Healthy swaps make these tasty, anti-inflammatory muffins better for you.
35 min
About 35 minutes to prep and cook
73 cal
73 calories per serving
Serves 14
Serves about 14 people
Overview
You probably love corn muffins, but not the loads of butter and sugar added to them. This 100% whole-grain muffin recipe has great substitutes that will keep the moisture you love without those ingredients that don’t love you back. We swap fresh, grated apple or pear for the butter. Plus, our raisin reduction replaces sugar for a healthier touch of sweetness. Using these tricks and whole grains, you’ll have a great burst of flavor in every bite that’s also nutritious and low in calories.
Ingredients
1 ¼ cups unsweetened almond milk
½ cup Raisin Reduction
2 tsp. apple cider vinegar
2 tsp. lemon zest, finely grated
1 ½ cups whole wheat flour
¾ cup cornmeal
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp. kosher salt
1 cup apple, unpeeled, coarsely grated
Calories: (73 ); Fat: (0.1g); Carbohydrates: (15g); Sodium: (214mg); Sugar: (0.2g); Fiber: (2.2g); Cholesterol: (0mg); Protein: (2.6g)
Directions
Step One
Preheat oven to 350°F. Line a muffin pan with paper or silicon cups or use a silicon pan.
Step Two
In a large mixing bowl, whisk almond milk, Raisin Reduction, vinegar and lemon zest. Set aside.
Step Three
In a separate bowl, mix together flour, cornmeal, baking powder, baking soda and salt. Set aside.
Step Four
Add the grated apple to the almond milk mixture, then mix the dry ingredients in by hand until a batter forms.
Step Five
Spoon the batter into the prepared muffin cups, filling them about three-quarters full.
Step Six
Bake until a tester inserted into the muffins comes out clean, about 19 to 20 minutes.
Step Seven
Before removing muffins from the pan, let them cool for five minutes.
Chef's Notes:
- You can freeze these muffins for up to two months.
- *Pears can be substituted for apples.
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