Corn Muffins
Serves: 3 large (or 6 medium)
Welcome Back! I hope you had a weekend filled with fun, friends, family and healthy food! The boyfriend and I were able to spend some quality time together, finally! We went to the Yankee vs Baltimore game Saturday (more on this Wednesday!), which was a blast! We also went to see the movie Lawless (not one to see if you don’t like blood!). I had no idea what it was about before we went, but it ended up not being too bad and then we had some time to just relax. I was also able to spend some time in the kitchen baking away, which is always fun in my book! 
Now that Labor Day is over, it marks the end of summer and the beginning of fall (at least in my book!). That means people are heading back to school and life starts going in a whirlwind with after school activities! Being prepared with healthy meals and snacks is going to be even more important. You don’t want to have to rely on fast food for yourself or the kids! When I was younger one of my favorite breakfast foods was corn muffins. I liked the salty, yet sweet flavor of them. I would toast them and slather it in butter. My dad would always serve this with some cottage cheese and fruit. Now don’t get me wrong, I didn’t get to eat these all the time, but when I did, I was as happy as can be! But we all know how unhealthy those muffins probably were. And I know no one, including myself, wants to be starting their day off with a calorie bomb. So I decided, in honor of back to school, to create a healthy version of the corn muffin. One you can feel good about serving yourself and your kids! Serving it with a side of cottage cheese and fruit is still a great idea, I just might lay off the butter a bit! ?
Fit Ingredients
- 1/2c (66g) corn meal
- 1/4c (33g) whole wheat flour
- 1/4c (23g) unflavored protein powder
- 2 tsp baking powder
- 1/4c stevia
- 1/2c (124g) reduced sodium cottage cheese
- 1/2c (113g) greek yogurt (or more cottage cheese)
- 1/4c + 2tbs (92g) egg whites
- 1/4 tsp salt, optional
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- muffin tin
- non stick spray
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Directions
1) Pre heat your oven to 350 degrees.
2) Spray 3 muffins cups with non stick spray.
3) In a bowl combine your whole wheat flour, corn meal, protein powder, baking powder, stevia and salt (if using).
4) Mix your cottage cheese, greek yogurt and egg whites into your dry ingredients.
5) Divide your batter evenly among your sprayed muffin cups.
6) Bake for approximately 22 minutes.
7) Serve warm or cold.
These muffins were huge and very filling! They had the perfect balance of sweetness and saltiness to mimic the flavor of those corn muffins I ate as a kid, yet I didn’t feel guilty because they were packed with protein and healthy carbs! I ate mine with a big bowl of sweetened ricotta and topped the muffin with coconut manna….all I have to say to that is WOW!!!
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Nutrition: (per 1 out of 3 muffins)
Calories: 204.2, Protein: 19.7, Carbs: 26.9, Fat: 1.7 (0g Saturated), Sodium: 352mg (using the salt in recipe), Fiber: 5g (Net Carbs: 21.9g)
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