Sweet Corn and Kale Muffins
No need to worry about your waistline with this scrumptious and nutritious muffin.
Servings: 12 people
Calories: 234kcal
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
SmartPoints (Freestyle): 11