This recipe appears in:This Week In Recipes
In last week's Healthy & Delicious column, we discussed the versatility and low, low price of homemade muffins. To build on that this week, we have a basic, healthy muffin recipe you can customize to your exact liking, whether you prefer sweet or savory flavors.
These Buttermilk Corn Muffins come from Big Oven. They're super-easy to assemble, taking less than 30 minutes from mixing bowl to cooling rack. And while each treat is moist and corny on its own, the recipe is most valuable as a blank slate for adding your own favorite ingredients.
Diced jalapeno? Would go beautifully. Bacon bits? Of course. Cheddar cheese? Yes, please.
For sweeter alternatives, I might add a little more sugar, then start dumping bits of fruit in: cranberries or blueberries would be most excellent. Toppings-wise, you could opt for maple syrup or any crazy compound butter your darling little heart desires.
To keep it semi-healthy, however, don't go overboard on the additions. Each muffin comes in around 105 calories and three grams of fat per serving, which compares very well to competing corn muffin recipes. You kind of want to keep it that way. Otherwise, I'm out of a column.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups low fat buttermilk
- 3 tablespoons vegetable oil
- 2 large egg whites, lightly beaten
- Cooking spray
Preheat oven to 425°F. Spray muffin tin(s) with cooking spray.
In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. Make an indentation in the middle.
In a Pyrex measuring cup (or small bowl), whisk together buttermilk, oil, and egg whites. Pour into dry ingredients. Mix everything until just moist.
Evenly divide batter among muffin cups. Bake 12 minutes. Remove and cool on a wire rack.