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SkinnyMS

Sweet Corn and Kale Muffins

No need to worry about your waistline with this scrumptious and nutritious muffin.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Vegetarian
Servings: 12 people
Calories: 234kcal
Author: SkinnyMs.

Ingredients

  • 1/4 cup plus 1 tablespoon extra virgin olive oil divided
  • 1/4 cup onion diced
  • 1 1/2 cups kale leaves finely chopped
  • 1 garlic clove minced
  • 1 cup cornmeal
  • 1 cup white whole-wheat flour
  • 2 1/4 teaspoons black pepper
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup milk low-fat
  • 1 egg beaten
  • 1/3 cup honey
  • 1 1/2 cups corn kernels
  • 3/4 cup cheddar cheese reduced-fat

Instructions

  • Preheat oven to 400 degrees F. Lightly grease a 12-cup muffin tin, or use paper liners.
  • Heat a skillet over medium heat and add 1 tablespoon of the oil. Add the onions and kale, and cook for 4-5 minutes, until onions are translucent. Add the garlic and cook for another minute. Remove from heat and set aside.
  • In a large bowl, whisk the cornmeal, flour, pepper, baking powder, and salt.
  • Add the remaining oil, milk, egg, and honey and whisk until just combined.
  • Fold the kale mixture and corn into the batter.
  • Fill each muffin tin about 2/3 full and sprinkle with the cheese.
  • Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean and tops are lightly browned. Remove from oven and cool before serving.

Nutrition

Serving: 1muffin | Calories: 234kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 286mg | Fiber: 3g | Sugar: 10g |
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11