Low Fat Jalapeno Cornbread Muffins Food

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JALAPENO CORNBREAD MUFFINS



Jalapeno Cornbread Muffins image

These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!

Provided by Chungah Rhee

Yield 12 muffins

Number Of Ingredients 11

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

JALAPEñO CORNBREAD MUFFINS



Jalapeño Cornbread Muffins image

Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.

Provided by Sally

Categories     Side Dish

Time 1h5m

Number Of Ingredients 12

1 cup (120g) cornmeal (fine or medium ground)
1 cup (125g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil)
1/3 cup (67g) packed light or dark brown sugar
2 Tablespoons (30ml) honey
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
1-2 chopped jalapeño peppers*

Steps:

  • Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
  • Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
  • Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
  • Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

LOW FAT CORNBREAD MUFFINS



Low Fat Cornbread Muffins image

Make and share this Low Fat Cornbread Muffins recipe from Food.com.

Provided by AmyEMurphy

Categories     Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 8

1 cup yellow cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup unsweetened applesauce
3/4 cup skim milk
1/4 cup egg white
1 (19 ounce) can cream-style corn

Steps:

  • Pre heat oven to 375.
  • Spray muffin tins with PAM.
  • Mix all ingreadients together.
  • Fill 12 muffin tins (they will be quite full).
  • Bake for 25 minutes.

Nutrition Facts : Calories 98.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.3, Sodium 337, Carbohydrate 21.5, Fiber 1.9, Sugar 2.2, Protein 3.4

LOW-FAT CORNBREAD



Low-Fat Cornbread image

We love cornbread, but a lot of recipes are either too dry or too high in fat for my liking. I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free!

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 45m

Yield 9 serving(s)

Number Of Ingredients 9

1/2 cup yellow cornmeal
1 1/2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1/4 cup light butter, melted
2 eggs, beaten
1 1/4 cups low-fat milk

Steps:

  • Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
  • Pour into a greased 8-inch square baking pan.
  • Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.

Nutrition Facts : Calories 219.2, Fat 8.4, SaturatedFat 3.2, Cholesterol 55.5, Sodium 247.9, Carbohydrate 30.6, Fiber 1.1, Sugar 9.3, Protein 5.5

JALAPENO AND BACON CORNBREAD MUFFINS



Jalapeno and Bacon Cornbread Muffins image

Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.

Provided by ellie_

Categories     Quick Breads

Time 50m

Yield 12 muffins

Number Of Ingredients 13

8 slices bacon
2 tablespoons Crisco or 2 tablespoons other vegetable shortening
2 eggs
1 small onion, chopped
5 pickled jalapeno peppers, stemmed, drained and chopped
1 tablespoon jalapeno juice
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
2 cups cornmeal
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 425-degrees F.
  • Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
  • Transfer bacon to paper towels to drain.
  • Crumble bacon and set aside.
  • Pour bacon fat into a bowl and set aside.
  • Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
  • Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
  • In a large bowl beat eggs.
  • Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
  • Add cornmeal and buttermilk and stir to combine.
  • Add the hot fat (from the skillet) and stir until combined.
  • Remove muffin tin from oven.
  • Pour batter into muffin tins.
  • Bake or 15-20 minutes or until done and toothpick comes clean.

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