As I told you in my previous post, I like to fix soups because they are easy and make enough for at least two meals. One of my favorite sides to serve when I make them is southwestern cornbread muffins. I have made several changes to the original recipe in order to make it healthier and more figure-friendly. Don't equate "healthier" with "less tasty" because this recipe is just as good as any that includes oil, sugar, and regular flour. These muffins are moist and they have passed the test of family and friends.
Southwestern Cornbread Muffins
1 can cream style corn
1 cup whole wheat flour
1 cup cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 egg whites
3/4 cup fat-free milk
1/4 cup applesauce
3 tbsp. honey
1 cup cheddar cheese
1 (4 oz.) can green chilies
Combine flour, cornmeal, baking soda, and salt. In a separate bowl, combine eggs, milk, honey, and applesauce. Stir into dry ingredients just until moistened. Add the cheese, chilies, and corn. Pour into prepared muffin pan. Bake at 350 degrees for 15 minutes.
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1 comment:
Oooh, I might have to try that sometime...but it's hard for me since I love "Jiffy" mix. It's sweeter than regular cornbread, I think.
Just to let you all know, the breakfast pizza was a big hit for our dinner tonight! We eat "breakfast" for dinner a couple of times a month, but never like this! Thanks!
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