Healthy Jalapeno Cheddar Cornbread Mini Muffins

By zhanghengshuo

12 Person

35 Minutes

0 Calories

An easy recipe for tender cornbread muffins with sharp cheddar cheese and a subtle hint of heat! It tastes like your favorite cozy comfort food for just 49 calories! These are perfectly moist and tender, not one bit dry or crumbly, and they’re bursting with classic cornbread cozy comfort food flavor.

Ingredients

2 tbsp. finely minced fresh jalapeno
1/4 cup finely grated sharp cheddar cheese
5 tbsp. nonfat milk
2 tbsp. honey
1/2 cup plain nonfat Greek yogurt
1 tsp. vanilla extract
1 large egg white, room temperature
1/2 tbsp. unsalted butter or coconut oil, melted and cooled slightly
1/4 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup white whole wheat flour
1 1/4 cups cornmeal

Method

01

Preheat the oven to 350°F, and coat 24 mini muffin cups with nonstick cooking spray.
02

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.
03

Stir in the honey. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring just until incorporated. (For best results, add the cornmeal mixture in 3 equal parts.) Fold in the cheddar and jalapenos.
04

Divide the batter between the prepared muffin cups. Bake at 350°F for 10-13 minutes or until the centers feel firm to the touch. Cool in the pan for 5 minutes before transferring to a wire rack.

Related Tags

Healthy Jalapeno Cheddar Cornbread Mini Muffins

3.8

( By zhanghengshuo )

01 Information

Grade easy
Serving 12 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. finely minced fresh jalapeno

1/4 cup finely grated sharp cheddar cheese

5 tbsp. nonfat milk

2 tbsp. honey

1/2 cup plain nonfat Greek yogurt

1 tsp. vanilla extract

1 large egg white, room temperature

1/2 tbsp. unsalted butter or coconut oil, melted and cooled slightly

1/4 tsp. salt

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 cup white whole wheat flour

1 1/4 cups cornmeal

03 Method

Step 1

Preheat the oven to 350°F, and coat 24 mini muffin cups with nonstick cooking spray.

Step 2

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain.

Step 3

Stir in the honey. Alternate between adding the cornmeal mixture and milk, beginning and ending with the cornmeal mixture, and stirring just until incorporated. (For best results, add the cornmeal mixture in 3 equal parts.) Fold in the cheddar and jalapenos.

Step 4

Divide the batter between the prepared muffin cups. Bake at 350°F for 10-13 minutes or until the centers feel firm to the touch. Cool in the pan for 5 minutes before transferring to a wire rack.

04 Author

zhanghengshuo

16 Recipes

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