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    You are in: Home / Recipes / Healthy Cornbread Muffins Recipe
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    Healthy Cornbread Muffins

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 12, 2011

      This is as good as any cornbread I have made. I used Greek yogurt because that's what I had, about a tablespoon more than called for. I figured that since it's thicker than regular yogurt it might need a tad more. For the flour I used 1/4 cup whole wheat and 3/4 cup white. I didn't have liquid buttermilk so I used buttermilk powder with regular lowfat milk. Also subbed maple syrup for the sugar (that is something I do in a lot of recipes). Finally I halved the amount of salt to 1/2 teaspoon, which was plenty as far as my taste goes. This recipe made 14 standard size muffins for me. I filled the cups about 3/4 full and they rose to fill the cups nicely. I baked them in a pre-heated 350 oven for 15 minutes. Next time I'll check them at 14 minutes. While 15 minutes didn't over bake them, any additional time would have.

      I'll make this again, all in all I was pretty pleased with it, especially considering they are low fat.

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    • on April 06, 2009

      Delicious recipe! I meant to make three quarters of the recipe to only get eight muffins. I used three fourths of everything, except for buttermilk. I should've used 3/4 c. but I forgot and used 1 c. by mistake. I realized my mistake right before I put these in the oven and was afraid that they wouldn't work. But really, I got nine of the best corn muffins I've ever made! They weren't flat like regular corn muffins and weren't overly sweet. And I love that they're healthier than normal. Next time I may try using some whole wheat flour, while still using an extra 1/4. cup of buttermilk. Thanks for sharing!

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    • on November 26, 2008

      Great recipe! I halved it to get 6 muffins, next time I'll grease the pans a bit better since they stuck some.

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    • on March 10, 2008

      Mmmm tastey. Just pulled a dozen out of the oven, and they were a perfect golden brown. I had to use 0 fat yogurt, because thats all i had, and they still turned out alright! Of course, better with a little butter and honey. Thanks for the recipe.

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    • on November 29, 2007

      Delish corn muffins and quickly put together to go with dinner tonight. I used sour cream in place of the yogurt. I got 12 corn muffins with an extra mini loaf. These aren't too sweet and can stand on their own without butter, but of course butter just makes them that much better! Thanks for this great recipe.

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    Nutritional Facts for Healthy Cornbread Muffins

    Serving Size: 1 (61 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 124.1
     
    Calories from Fat 24
    19%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 32.4 mg
    10%
    Sodium 368.3 mg
    15%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 1.0 g
    4%
    Sugars 5.5 g
    22%
    Protein 3.8 g
    7%

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