Healthy Cornmeal Avocado Muffin Recipe With Cheddar Cheese
A delightful combination of wholesome ingredients comes together in these savory cornmeal muffins. With a hint of avocado and a cheesy finish, these muffins are perfect for any time of day—breakfast, brunch, or a snack on the go. Easy to make and even easier to enjoy, these muffins are sure to become a household favorite.
— Constant Cookbook
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 eggs
- 1 cup low-fat buttermilk
- 1/3 cup smashed avocado (about 3/4 avocado)
- 1/3 cup + 3 tbsp grated Cheddar cheese
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the cornmeal, whole wheat flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs, buttermilk and smashed avocado.
- Stir the buttermilk mixture into the cornmeal mixture just until combined.
- Stir in ⅓ cup cheddar cheese.
- Using a ¼ cup measure, divide the batter evenly between the muffin tins. Sprinkle the remaining Cheddar cheese over top of the muffins.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, 10 to 12 minutes.
- Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.
Cook Time
10M
Prep Time
PT15M
Yield
Makes 12 muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 151 kcal
- Carbohydrate Content: 23 g
- Protein Content: 6 g
- Fat Content: 4 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 47 mg
- Sodium Content: 353 mg
- Fiber Content: 3 g
- Sugar Content: 5 g
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