Quick Cornmeal Muffins Recipe

Quick Cornmeal Muffins picture


Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings12
MethodMain Ingredient
Interest Group


 Cornmeal1 Cup (16 tbs)
 Whole wheat flour1⁄2 Cup (8 tbs)
 Unbleached flour1⁄2 Cup (8 tbs)
 Baking powder1 Tablespoon
 Dried sage1 Teaspoon
 Skim milk1 Cup (16 tbs)
 Fat free egg substitute1⁄4 Cup (4 tbs)
 Honey2 Tablespoon
 Oil2 Tablespoon

Nutrition Facts

Serving size

Calories 128 Calories from Fat 28

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.47 g2.4%

Trans Fat 0 g

Cholesterol 0.39 mg

Sodium 124.5 mg5.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 2 g7.8%

Sugars 3.3 g

Protein 4 g7.3%

Vitamin A 1.9% Vitamin C 0.57%

Calcium 12.8% Iron 7.2%

*Based on a 2000 Calorie diet


In a large bowl, whisk together the cornmeal, whole-wheat flour, unbleached flour, baking powder and sage.
In a medium bowl, whisk together the milk, egg, honey and oil.
Pour over the dry ingredients and mix until well combined.
Coat 12 muffin cups with no-stick spray.
Divide the batter among the cups, filling them about halfway.
Bake at 450° for 15 minutes, or until golden ground cumin and 1/4 teaspoon ground black pepper.
Add 2 to 4 tablespoons drained and finely chopped canned chili peppers to the milk mixture. (You can control the hotness of these muffins by your choice of mild or jalapeno peppers and how much of them you use. Three tablespoons of jalapenos produces downright hot muffins.)