Low Fat Classic Cornbread Muffins
Satisfy your comfort food cravings without the guilt with these Low Fat Classic Cornbread Muffins! This lightened-up version of the beloved Southern staple combines wholesome cornmeal with fluffy all-purpose flour and a touch of sweetness from granulated sugar. Moist and flavorful, thanks to low-fat buttermilk and unsweetened applesauce, these muffins skip the oil and butter without sacrificing texture or taste. Perfectly portioned and ready in just 30 minutes, they make an ideal side for soups, chilis, or a quick snack on the go. Versatile, easy to make, and irresistibly golden, this recipe is a must-try for anyone seeking a healthier spin on classic cornbread!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup granulated sugar
- 2 large egg whites
- 1 cup low-fat buttermilk
- 0.25 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C). Lightly spray a 12-cup muffin tin with cooking spray or line with paper muffin liners.
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and granulated sugar. Mix these dry ingredients together until they are well integrated.
In a separate medium bowl, whisk together the egg whites, low-fat buttermilk, unsweetened applesauce, and vanilla extract. Ensure that the mixture is smooth and the ingredients are fully combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Mix just until everything is moistened – overmixing can lead to dense muffins.
Evenly distribute the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 377.7 g | 137% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 120.2 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 312 mg | 24% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
