Friday, July 14, 2017
Honey Whole-Grain Mini Corn Muffins
Dixie D. Vereen for The Washington Post
NOURISH OCT 29, 2015
These small wonders have the taste and texture of lightly sweetened corn bread, where the grain of the cornmeal really shines through and fresh sweet corn kernels add bursts of flavor and color throughout. Beside being tasty, they are better for you than a typical muffin, thanks to the use of whole-grain flour, canola oil and a minimal amount of sweetener.
Their size is a healthful plus, too; you can have one (or two) as a snack with a cup of tea or at dinner and still have room for the main course.
Tested size: 18 servings; makes 36 muffins
1 cup whole-wheat pastry flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
3/4 cup low-fat milk (1 percent)
1/3 cup canola oil
1/3 cup honey
1 cup fresh or frozen/defrosted corn kernels
Preheat the oven to 350 degrees. Use cooking oil spray to lightly grease three 12-well mini-muffin pans. (Or use one pan, and re-grease before each subsequent batch.)
Whisk together the whole-wheat pastry flour, cornmeal, sugar, baking powder and salt in a mixing bowl until well combined. Whisk together the eggs, milk, oil and honey in a separate large bowl, then add to the flour mixture, mixing just until combined. Stir in the corn.
Divide the batter among the muffin wells, filling them almost to the top. Bake for 18 to 23 minutes or until a wooden skewer inserted into the center of the muffins at the center of the pan comes out clean.
Cool in the pan on a wire rack for 5 to 10 minutes, then use a round-edged knife to loosen the edges around each muffin. Carefully lift them out and place them on the wire rack to cool completely before serving or storing.
From nutritionist and cookbook author Ellie Krieger.
Tested by Bonnie S. Benwick.
Calories per 2-muffin serving: 130
% Daily Values*
Total Fat: 5g 8%
Saturated Fat: 1g 5%
Cholesterol: 20mg 7%
Sodium: 150mg 6%
Total Carbohydrates: 19g 6%
Dietary Fiber: 2g 8%