Slightly sweetened cornbread muffins

Sodium (salt) is sneaky! Be aware of how much sodium sneaks into the foods you eat to avoid going over your daily allowance. Stick to a smaller serving if sodium is high – in this case, one cornbread muffin is sure to satisfy!

Ingredients

nonstick cooking spray
1/2 cup unsalted butter, cut into 1/2-inch slices
2/3 cup yellow cornmeal
1 1/3 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 large eggs
1/2 cup 2% milk
1/4 cup low-fat buttermilk

Directions

  1. Preheat oven to 350 F.
  2. Spray muffin pan with nonstick cooking spray. Set aside.
  3. Place sliced butter in a microwave-safe bowl. Microwave (uncovered) on high until melted (about 30 to 45 seconds). Set aside to let cool.
  4. In a large bowl, combine cornmeal, flour, baking powder, salt and sugar. Set aside.
  5. Place eggs in a small bowl. Whisk lightly. Add milk and buttermilk. Whisk lightly again. Add melted butter and whisk slightly once more.
  6. Using a spatula, create a well by pushing the dry ingredients toward the walls of the bowl. Pour the wet ingredients into the well and stir until just blended. (It’s OK to have some small lumps in the batter.)
  7. Spoon the batter into the muffin cups, filling each cup 3/4 full. Place in the oven and bake for 15 to 20 minutes or until tops of muffins are golden. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool slightly and serve warm.

Makes 12 servings

Recipe contains: wheat, milk, corn, eggs

Carb choices per serving: 1 1/2

First Published: 09/24/2014
Last Reviewed: 09/24/2014

slightly sweetened cornbread muffins
These muffins are best when served fresh from the oven, slightly cooled. If you’re reheating the muffins, heat them in the microwave at 50 percent power for 10 to 15 seconds.
slightly sweetened cornbread muffins label