Corn Bread Muffins(Low Cholesterol)
These fluffy corn bread muffins are light, mildly sweet, and perfect for breakfast or as a side dish. They suit all tastes and are quick to prepare.
Ingredients
Instructions
- Preheat oven to 425°F.
- Sift together the flour, corn meal, salt, baking powder, and sugar.
- Add the egg, milk, and oil; stir quickly and lightly until combined.
- Do not beat the batter.
- Pour batter into muffin tins or an 8 x 8-inch pan.
- Bake for 20 to 30 minutes, or until golden brown.
Tips & Substitutions
For a lighter texture, ensure not to overmix the batter; mix just until combined. You can substitute the egg with a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan option. If you want a sweeter muffin, consider adding a bit more sugar or incorporating some corn kernels for added flavor and texture. This recipe is also a great base for variations, like adding herbs or cheese.
Serving Suggestions
These corn bread muffins are delightful served warm with a pat of butter or honey. They pair beautifully with soups or stews, making them a perfect side for dishes like Bachelor'S Soup. For a brunch option, serve them alongside a fresh fruit salad or yogurt. They also complement spicy dishes well, balancing flavors and adding a comforting touch.
Storage & Reheating
Store leftover corn bread muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To reheat, simply warm in a microwave for about 15-20 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Muffins(Low Cholesterol) contains roughly 266 calories, with 2g protein, 18g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 659mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in a denser muffin. You might want to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Consider adding an extra tablespoon of skim milk if the batter seems too thick.
What can I add to the muffins for extra flavor?
You can mix in ingredients such as shredded cheese, jalapeños, or herbs like chives or cilantro to enhance the flavor of your corn bread muffins. For a touch of sweetness, try adding blueberries or cranberries. These additions can elevate the muffins, making them more versatile.
How do I know when the muffins are done baking?
To check if your muffins are done, insert a toothpick into the center of one; if it comes out clean or with just a few crumbs, they are ready. Additionally, the muffins should be golden brown on top and spring back when lightly pressed. Baking times may vary, so keep an eye on them.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).