Yes! We love having these in the freezer for an easy side dish, breakfast or snack. Store them in air-tight container or re-sealable freezer bag up to two weeks. Defrost on the counter top and reheat as directed. For a quick way to defrost a single muffin, place the frozen muffin on a microwave-safe plate or paper towel and microwave on high for 35 to 40 seconds.

What can I use instead of buttermilk?

If you do not have buttermilk you can use plain yogurt instead. Or as a substitute for buttermilk add 1 tablespoon lemon juice or white vinegar to the bottom of a measuring cup. Pour in milk to the 1 1/4 cup line and let sit 5 minutes. For a dairy-free option, use sweetened oat milk with lemon.

Healthy Cornbread Muffins (Whole-Wheat)

Name: Healthy Cornbread Muffins (Whole-Wheat)
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¼ cup cornmeal; ¾ cup whole wheat flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; 1 ¼ cup buttermilk; 3 tablespoons honey; 2 tablespoons avocado oil or organic canola oil; 1 cup corn kernels or another stir-ins (optional)

Description

Our healthy cornbread muffins are made with whole-wheat flour, buttermilk and a little honey. They are perfectly domed, fluffy and lightly sweet and crispy along the edges.

Ingredients

Units Scale

1 1/4 cup cornmeal
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 1/4 cup buttermilk
3 tablespoons honey
2 tablespoons avocado oil or organic canola oil
1 cup corn kernels or another stir-ins (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees F. Coat wells of a standard muffin tin with cooking spray or line with paper liners.
Whisk cornmeal, whole-wheat flour, baking powder, baking soda and salt in a medium bowl. Make a well in the center.
Whisk egg, buttermilk, honey and oil thoroughly in a large measuring cup or medium bowl.
Pour wet mix into the well in the dry mix and stir together until evenly moistened. Stir in corn kernels or mix-ins if using.
Scoop batter into the coated muffin tins, dividing evenly.
Bake 18 to 22 minutes or until the muffins are domed and spring back when lightly touched. Serve warm.

Notes

To Make Ahead

These can be made up to 8 hours ahead. They are best served warm so we suggest following the instructions to reheat.

To Reheat

We recommend wrapping them in foil and baking at 325 degrees F until warmed through, 20 to 25 minutes. You can also microwave a single muffin for 18 to 22 seconds on high power.

Optional Mix-Ins

Add in up to one cup of any combination of corn kernels, crumbled cooked bacon, sliced green onions or scallions, shredded cheese and/or canned diced green chiles or roasted poblano peppers.

Flavor the cornmeal muffins with 1 to 2 teaspoons chopped chipotle in adobo or 2 tablespoons finely chopped fresh jalapeño chile pepper.

Prep Time: 5 mins
Cook Time: 20 mins
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 153
Sugar: 6 g
Fat: 1 g
Saturated Fat: 1 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 4 g