Healthy Cornmeal Muffins With Berries & Lemon
Delight your taste buds with these wholesome and flavorful mixed berry corn muffins. The combination of sweet berries with the subtle tang of lemon zest and buttermilk makes for a delightful treat. These muffins are easy to make and perfect for a quick breakfast or snack on the go. Enjoy the burst of berry goodness in every bite!
— Constant Cookbook
Ingredients
- 1 cup cornmeal
- 1 cup + 1 tbsp whole wheat pastry flour, divided
- 1/4 cup granulated sugar
- 1 tsp grated lemon zest
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup low-fat buttermilk
- 1/4 cup non-fat plain Greek yogurt
- 1 tbsp olive oil
- 1 cup frozen berries
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the cornmeal, 1 cup whole wheat flour, sugar, lemon zest, baking powder, baking soda and salt.
- In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.
- Stir the buttermilk mixture into the cornmeal mixture just until combined.
- In a small bowl, toss the berries with 1 tbsp whole wheat flour. Stir the berries into the muffin batter.
- Using a ¼ cup measure, divide the batter evenly between the muffin tins.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, 12 to 15 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
15M
Prep Time
PT20M
Yield
12 muffins
Nutrition
- Serving Size: 1 Muffin
- Calories: 140 kcal
- Carbohydrate Content: 24 g
- Protein Content: 5 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 28 mg
- Sodium Content: 320 mg
- Fiber Content: 3 g
- Sugar Content: 7 g
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