Name: Mexican Corn Muffins
Cook time: 25 min
Ingredients: 1 1/2 cup white whole wheat flour plus 3 tablespoons cornstarch; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 2/3 cup water; 3 large eggs, or equivalent egg substitute; 1/3 cup light vegetable oil; 1/4 cup fresh cilantro, chopped; 2 serrano chilies, seeded and minced; 3 tablespoon brown sugar; 1 teaspoon salt

Mexican Corn Muffins

1 Comment

Corn muffin recipes are always great. Always. This healthy muffin recipe is especially great because it has great Mexican-inspired flavors like chilies and cilantro. Enjoy this low calorie muffin for breakfast or as a supper side dish.

Notes

The recipe makes 8 very large muffins. For smaller size muffins, use standard muffin cups and make sure you reduce the baking time a little bit.

Serve warm or at room temperature.

For more healthy muffin recipes, download the free eCookbook Healthy Muffins for All: 25 Healthy Muffin Recipes

Cooking Time25 min

Ingredients

1 1/2 cup white whole wheat flour plus 3 tablespoons cornstarch
1/2 cup yellow cornmeal
1 tablespoon baking powder
2/3 cup water
3 large eggs, or equivalent egg substitute
1/3 cup light vegetable oil
1/4 cup fresh cilantro, chopped
2 serrano chilies, seeded and minced
3 tablespoons brown sugar
1 teaspoon salt

Instructions

Preheat oven to 350 degrees F.
Spray 8 2/3-cup custard cups with cooking spray. Place cups in oven 5 minutes.
Mix flour, corn meal, and baking powder in large bowl.
Whisk remaining ingredients together in medium bowl. Add to dry ingredients and whisk until well combined. Divide batter among prepared cups.
Bake until tester inserted into center comes out clean, about 18 to 20 minutes.
Cool slightly. Turn muffins out.