Mexican Corn Muffins(Reduced-Fat)
These flavorful Mexican corn muffins are reduced in fat, featuring green chilies and cheddar cheese, perfect for snack times, breakfast, or as a savory side dish.
Ingredients
Instructions
- Preheat oven to 400°F.
- Spray muffin cups with no-stick spray.
- In a large bowl, stir together the cornmeal, flour, sugar, and baking soda.
- In a small bowl, stir together egg whites, buttermilk, and applesauce.
- Add the buttermilk mixture to the flour mixture and stir until moistened.
- Fold in the diced green chili peppers and 3/4 cup of shredded cheese.
- Fill muffin cups about 3/4 full with batter.
- Top each muffin with the remaining 1/4 cup of cheese.
- Bake for 14 to 16 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or cayenne pepper to the batter. If you don't have buttermilk, you can substitute it with a mixture of milk and lemon juice or vinegar. For a gluten-free option, use a gluten-free all-purpose flour blend. These muffins can also be made ahead and frozen for quick breakfasts or snacks.
Serving Suggestions
These Mexican Corn Muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with Tex Mix or as a side to dishes like Seven Layer Taco Salad. For an extra touch, serve them with salsa or guacamole for dipping, making them a fantastic addition to any Mexican-inspired meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm in an oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Muffins(Reduced-Fat) contains roughly 244 calories, with 12g protein, 31g carbohydrates, and 8g fat. It is an excellent source of vitamin C (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 568mg per serving (25% 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 eggs instead of egg whites?
Yes, you can use whole eggs if you prefer, but this will increase the fat and calorie content of the muffins. Each egg white is roughly 17 calories, so substituting with a whole egg will add additional richness and moisture to the muffins.
How can I make these muffins spicier?
If you want to enhance the flavor, try mixing in some chopped cilantro or green onions. These additions will complement the flavors in the muffins and make for a more vibrant dish.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator, then bake them fresh in the morning. Alternatively, bake the muffins in advance, let them cool completely, and store them in an airtight container or freeze for later enjoyment.
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).