Cornbread goes with everything: salad, soup, and chili. It can even be the bread for a sandwich. Think of this corn muffin recipe as portion-controlled cornbread. Because it’s packed with fun stuff like whole kernels of corn, spices and bell peppers, it has more flavor and a more exciting texture than the classic recipe (no hate on the classic, though). It’s also whole grain, which means that while you’re enjoying all of that flavor, sans heartburn triggers, your body is benefitting from the extra fiber and nutrients that whole grains bring along.
Makes 12 muffins / Prep time: 10 minutes / Total time: 35 minutes
Ingredients
- Olive oil spray
- 1 cup yellow cornmeal
- ¾ cup whole wheat flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ½ teaspoon baking soda
- ¼ teaspoon coarse sea salt
- 1 cup corn kernels (fresh or frozen and thawed)
- ½ cup diced green bell peppers
- 1 cup low-fat milk or unsweetened dairy-free alternative
- ¼ cup coconut oil
- 1 tablespoon apple cider vinegar
- 2 large eggs
Directions
- Preheat the oven to 375℉.
- Coat a 12-cup muffin tin with olive oil spray.
- In a large bowl, combine the cornmeal, flour, sugar, baking powder, cumin, paprika, baking soda, and salt.
- Stir in the corn and bell peppers. Set aside.
- In a seperate bowl, whisk the milk, oil, vinegar, and eggs.
- Pour the liquid mixture into the dry mixture and stir until all the dry ingredients are moistened. Do not overstir.
- Fill each cup of the muffin tin evenly with batter. Bake until the tops are golden and the muffins are baked through, about 25 minutes.
Per serving: 148 calories, 4 g protein, 20 g carbohydrates, 3 g fiber, 3 g total sugar, 7 g fat, 4.5 g saturated fat, 306 mg sodium, 169 mg potassium (5% DV), 135 mg calcium (14% DV), 33 mg magnesium (8% DV), 0.197 mcg B12 (3% DV), 0.151 mg B6 (8% DV), 1.1 mg iron (6% DV)
About the book:
Healthy, Happy Pregnancy Cookbook is the perfect guide for pregnant women. Full of humor, heart, and wisdom, it promotes clean eating and the idea that using food as medicine is the best remedy for dealing with the symptoms that occur most during pregnancy—such as swollen ankles, bloating, and more.
From HEALTHY, HAPPY PREGNANCY COOKBOOK. Copyright © 2016 by Stephanie Clarke and Willow Jarosh. Reprinted with permission of Atria Books, a Division of Simon & Schuster, Inc.
