Mexican Corn Muffins
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 tablespoon 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.