Low Fat Cornbread Muffins


Method for cornbread

-        Preheat the oven to 375°

-        Take the corn with husk and place directly on the flame

-        Slowly toast corn for about 10 minutes or until charred

-        Let the corn cool, remove husk, and slice off kernels

-        In a bowl, whisk all dry ingredients together

-        Slowly mix in the eggs, olive oil, and low-fat buttermilk and mix thoroughly

-        Add 1 tablespoon of cilantro and ¾ of the charred corn to the mix

-        Ladle the batter into a non-stick muffin pan filling ¾ of each cup

-        Add the remaining cilantro and corn to the top of each cup

-        Bake in the oven at 375° for 12-14 minutes

  • 2 cups all-purpose flour
  • ¾ cup cornmeal
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup olive oil
  • 1 cup low-fat buttermilk
  • 2 tablespoons fresh chopped cilantro
  • 2 corn on the cob with husk


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