Savory Cheddar Cornbread Muffins
Indulge in these irresistibly cheesy cornbread muffins that bring together the sweetness of corn and the rich flavor of cheddar cheese. Perfectly designed for those who want a delicious treat without compromising their dietary goals, each muffin is a delightful combination of fluffy texture and cheesy goodness. With only 85 calories each, these muffins make for a fantastic snack or a delightful addition to any meal. Whip them up in no time and enjoy a guilt-free indulgence that will please both your taste buds and your waistline!
N/A
Servings
85
Calories
11
Ingredients
Ingredients
cream-style corn
1 cup (canned)
all-purpose flour
2/3 cup (unbleached)
yellow cornmeal
1/2 cup (fine grind)
fat-free egg substitute
1/2 cup (like Egg Beaters)
nonfat sour cream
1/2 cup (smooth)
reduced-fat cheddar cheese
1/2 cup (shredded)
scallion
1/4 cup (chopped)
artificial sweetener
2 tablespoons (e.g. Splenda granulated)
baking powder
1 1/2 teaspoons (leavening agent)
salt
1/4 teaspoon (to taste)
hot sauce
1/4 teaspoon (optional, for flavor)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan by greasing it with nonstick spray or lining with baking cups.
2
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, artificial sweetener, baking powder, and salt. Whisk these dry ingredients together until well blended.
3
In a separate smaller bowl, mix together the cream-style corn, fat-free egg substitute, nonfat sour cream, shredded reduced-fat cheddar cheese, chopped scallions, and hot sauce until thoroughly combined.
4
Pour the wet ingredients from the small bowl into the large bowl with the dry ingredients. Gently fold and stir until just combined, being careful not to overmix. The batter should be well mixed but still slightly lumpy.
5
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Bake in the preheated oven for 15 to 20 minutes, or until the muffins are firm to the touch and lightly golden on top.
6
Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy these cheesy delights warm or at room temperature!
Nutrition Information
1.5g
Fat
4g
Protein
1g
Fiber
240mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
How many calories are in each Savory Cheddar Cornbread Muffin?
Each muffin contains approximately 85 calories.
How many muffins does this recipe yield?
This recipe yields 12 muffins.
What temperature should I preheat my oven to?
Preheat your oven to 375°F (190°C).
What type of corn is used in this recipe?
This recipe uses 1 cup of canned cream-style corn.
Can I use regular eggs instead of egg substitute?
The recipe specifies 1/2 cup of fat-free egg substitute, such as Egg Beaters, to maintain the nutritional profile.
What kind of flour is required?
You will need 2/3 cup of unbleached all-purpose flour.
What is the fat content per muffin?
Each muffin contains approximately 1.5g of fat.
How much protein is in one muffin?
Each muffin provides 4g of protein.
Is there fiber in these muffins?
Yes, there is 1g of fiber per muffin.
What type of cheese should I use?
The recipe calls for 1/2 cup of shredded reduced-fat cheddar cheese.
Is the hot sauce mandatory?
No, the 1/4 teaspoon of hot sauce is optional and used for flavor.
What kind of cornmeal is best for this recipe?
Yellow cornmeal with a fine grind is recommended.
How do I prepare the muffin pan?
Grease a 12-cup muffin pan with nonstick spray or line it with baking cups.
What type of sour cream is used?
The recipe uses 1/2 cup of nonfat sour cream.
How long should I bake the muffins?
Bake the muffins for 15 to 20 minutes.
How do I know when the muffins are finished baking?
They are done when they are firm to the touch and lightly golden on top.
Should I overmix the batter?
No, gently fold the ingredients until just combined; the batter should remain slightly lumpy.
How much sodium is in each serving?
There is 240mg of sodium per muffin.
What kind of sweetener is recommended?
The recipe suggests 2 tablespoons of an artificial sweetener like Splenda granulated.
How much scallion is included?
The recipe uses 1/4 cup of chopped scallions.
What is the leavening agent used?
1 1/2 teaspoons of baking powder is used as the leavening agent.
Should I mix dry and wet ingredients separately?
Yes, combine dry ingredients in a large bowl and wet ingredients in a smaller bowl before mixing them together.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with batter.
Can these muffins be eaten at room temperature?
Yes, they can be enjoyed warm or at room temperature.
What is the texture of these muffins?
They are described as having a fluffy texture and cheesy goodness.
Is this recipe suitable for a diet?
Yes, it is designed for dietary goals with only 85 calories and low fat content.
How long should muffins cool in the pan?
Allow them to cool for a few minutes in the pan before transferring to a wire rack.
What ingredients are in the dry mix?
The dry mix includes flour, cornmeal, artificial sweetener, baking powder, and salt.
What ingredients are in the wet mix?
The wet mix includes cream-style corn, egg substitute, sour cream, cheddar cheese, scallions, and hot sauce.
What is the main flavor profile?
The muffins have a savory profile combining sweet corn and rich cheddar cheese.