Corn Muffins
VEGETARIAN
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 12 muffins

Healthful Corn Muffin with no Butter – <em>Buon Appetito</em>!
Healthful Corn Muffin with no Butter – Buon Appetito!

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  • 1 cup whole wheat flour
  • 1 cup corn flour (cornmeal, or polenta)
  • 1/3 cup corn kernel
  • 2 Tbs dried cranberries
  • 1/3 cup shredded queso fresco (Mexican fresh cheese)
  • ¼ cup cane or brown sugar
  • 1 tsp. baking soda
  • 3/4 tsp. sea salt
  • 2 eggs
  • 1 cup plain yogurt, preferably nonfat or 2% reduced fat.
  1. Preheat oven to 400° F (200° C).
  2. Spray muffin pan with olive oil and put in the freezer.
  3. In a large bowl mix all dry ingredients, included shredded cheese.
  4. Beat eggs in a smaller bowl, add yogurt and mix together.
  5. Stir yogurt and egg mixture into dry ingredients to blend. Do not over mix.
  6. Take muffin pan from freezer and spray again lightly with olive oil.
  7. Pour batter into muffin pan.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into center of the muffin comes out dry.
Healthful Corn Muffin with no Butter     Healthful Corn Muffin with no Butter

Click on the images above to see larger pictures

  • This simple recipe provides healthful, moist, delicious corn muffins.
  • The queso fresco will incorporate completely with the other ingredients and contributes to the inner moisture.
  • Don't be shy, experiment with different add-ons instead of cranberries and corn kernels.
  • Plain Feta, or similar cheese, may be used to substitute queso fresco.
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