Lo-Fat Lo-Cal Veggie Muffins
Light and flavorful veggie muffins perfect for a healthy snack or breakfast, combining jalapeno corn bread flavors with green beans, corn, and reduced fat cheddar for a satisfying treat.
Ingredients
Instructions
- Mix the jalapeno corn bread mix and buttermilk cornbread mix in a bowl.
- Add oil, skim milk, and egg beaters to the dry ingredients and mix until well combined.
- Fold in the drained green beans, corn, and shredded reduced fat cheddar cheese.
- Spoon the batter into well greased muffin tins.
- Bake at 400 degrees Fahrenheit for 15 minutes or until golden brown.
- Serve immediately.
Tips & Substitutions
For added flavor, consider mixing in some diced bell peppers or onions with the wet ingredients. If you want a spicier kick, add more jalapenos or use a spicy cornbread mix. You can also substitute the reduced-fat cheddar with a dairy-free cheese for a vegan option. For a sweeter muffin, add a handful of corn or a splash of honey.
Serving Suggestions
These veggie muffins are great as a snack or paired with a light salad for a wholesome lunch. Serve them warm with a dollop of Greek yogurt or salsa on the side. They also make a perfect accompaniment to soups or stews, adding a hearty touch to your meal. For a delightful dessert, consider making Light Chocolate Brownies afterward.
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To reheat, place muffins in a microwave for about 15-20 seconds or warm them in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Fat Lo-Cal Veggie Muffins contains roughly 386 calories, with 6g protein, 35g carbohydrates, and 25g fat. It is an excellent source of vitamin A (33% of the Daily Value), and a good source of calcium and iron.
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 make these muffins gluten-free?
Yes, you can substitute the jalapeno and buttermilk cornbread mixes with gluten-free cornbread mixes. Just ensure all other ingredients are also gluten-free, including the canned vegetables and cheese.
How can I make these muffins more filling?
To make the muffins more filling, consider adding cooked quinoa or brown rice to the batter. This not only boosts the nutritional value but also adds texture. Nuts or seeds can also be mixed in for added protein and crunch.
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables can be used for a fresher taste. Just make sure to cook them slightly before adding them to the batter to ensure they are tender. Diced zucchini or shredded carrots are great options to enhance the veggie profile.
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).