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5
from 1 vote
Healthy Cornmeal Muffins with Berries & Lemon
These healthy cornmeal muffins are packed with berries, and are the perfect "on the go" breakfast for a busy morning.
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course:
Breads, Breakfast
Cuisine:
American
Keyword:
Whole Wheat Recipe
Servings:
12
Muffins
Calories:
140
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1
cup
cornmeal
1
cup
+ 1 tablespoon whole wheat pastry flour
divided
¼
cup
granulated sugar
1
teaspoon
grated lemon zest
1
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
2
eggs
1
cup
low-fat buttermilk
¼
cup
non-fat plain Greek yogurt
1
tablespoon
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 tablespoon 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.
Notes
WW (Old Points) 2 / WW (Points+) 3
Nutrition
Serving:
1
Muffin
|
Calories:
140
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
320
mg
|
Potassium:
160
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
55
IU
|
Vitamin C:
0.7
mg
|
Calcium:
52
mg
|
Iron:
0.9
mg