How To: Snack Healthy – Cheddar and Cornmeal Muffins

img_1467

We never discussed halloween! Shame!

Let’s discuss – we can talk about all the candy my daughter collected and how magically all the mars bars and snickers disappeared. We can talk about how I had one cute lady bug and one beautiful Elsa princess and how these costumes are now who knows where. Or we could just talk about these muffins. These delicious corn muffins that were paired with a vegetarian chili for the perfect pre-trick or treat meal.

img_1459

I think the reason cornbread pairs so wonderfully with chili is cornbread, by nature, is a little dry. Dipped in some chili – perfection. These muffins however are kept moist by Greek yogurt and canola oil. Kind of like our previous cheddar and cornbread loaf, although in muffin form. Which I find slightly more kid friendly, freezer friendly, and portable. So perfect chili partner or snack on the go.

img_1462

Please use some full fat aged cheddar over the lower fat plastic tasting stuff – a little goes a long way and the flavour is just a million times better.

This recipe makes 8 muffins, but I would suggest doubling up and freezing some. It’s always good to have an emergency stash of corn muffins, no?

Dara

img_1464

Cheddar and Cornmeal Muffins

Serves 8 muffins
Meal type Side Dish, Snack
From magazine Adapted from Cooking Light

Ingredients

  • 3/4 Cups cornmeal
  • 1/4 cup all purpose flour
  • 1 Tbsp sugar
  • 1/2 Tsp salt
  • 1/2 Tsp baking powder
  • 1/4 Tsp baking soda
  • 3 Tbsp Greek yogurt
  • 3 Tbsp canola oil
  • 2 eggs
  • 1/2 cup aged cheddar cheese (grated)

Note

These muffins can be made a day or two in advance and kept in a sealed container. You can also freeze them if you would like.

Directions

1. Preheat oven to 400 degrees and spray 8 muffin cups with cooking spray.
2. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. In a small bowl whisk together yogurt, oil, and eggs. Add wet ingredients to dry and stir until just combined. Add in cheese and mix until evenly incorporated.
3. Divide batter evenly among muffin cups and bake for about 12 minutes, until cooked through and brown. Cool for 10 minutes in the pan before removing.

Leave a Reply

Your email address will not be published.