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Corn Muffins

Name: Corn Muffins
Prep time: 20

(3 votes, average: 4.33 out of 5)

20 min prep

12 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

These corn muffins are really great and so easy to make. The secret ingredient is that old health salad stand-by cottage cheese. It makes them moist and quite delicious. You can throw some together...

1 cup whole wheat pastry flour (See Ann’s Tips)
1 cup yellow stone ground cornmeal
¼ cup sugar
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup cottage cheese
¼ cup milk
¼ cup melted butter
2 tablespoons olive oil
1 large egg
1 egg yolk
1 cup frozen corn kernels

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Nutrition Facts

Calories

187 cals

Fat

9 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

24 g

Sugar

6 g

Fiber

2 g

Protein

5 g

Sodium

184 mg

Directions

Preheat the oven to 400 degrees. Line a muffin pan with paper muffin cups. Set aside.
In a large bowl whisk together the whole wheat pastry flour, cornmeal, sugar, baking powder, baking soda and salt.
In a small bowl, blend the cottage cheese, milk, butter, olive oil, whole egg, and egg yolk together.
Stir the cottage cheese mixture and corn kernels to the dry ingredient, mix with a wooden spoon just until all the flour has been absorbed. The mixture will be thick, almost like a cookie batter.
Spoon the dough into the prepared muffin molds. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let cook in the pan for 5 minutes then transfer the muffins to a wire rack.

Chef Tips

You can substitute whole wheat pastry flour with half all-purpose flour and half whole wheat flour.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.