Cheesy Cornbread Muffins

serves 12


An American staple, upgraded with whole wheat flour. Using whole wheat flour in addition to or instead of white all purpose flour adds fiber and B vitamins. With the extra fiber and vitamins, these cornbread muffins are more filling and nutritious. Cheese melted on the inside and crispy on the outside bring these muffins to a whole new level of flavor.



1/2 cup all purpose flour

1/2 cup whole wheat flour

3/4 cup corn meal

1/2 cup sharp cheddar cheese, shredded

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon cumin

1/2 teaspoon salt

(optional) 4 slices turkey bacon, diced, cooked and drained

(optional) 1 jalapeño pepper, seeded and minced (for spicier muffins, don’t remove seeds)

1 large egg, lightly beaten

1 1/4 cups buttermilk

1/4 cup canola oil

baking spray




1. Preheat oven to 350 degrees F.

2. Combine dry ingredients in one bowl.  Add cheese, bacon and pepper to this bowl, too.

3.  Combine all the other wet ingredients (egg, milk and oil) in another bowl.

4.  Pour the wet ingredients into the flour mixture and mix.

5.  Spray or grease muffin tine, or line with tin liners and pour batter into the muffin tin, then bake for about 15 – 20 minutes until golden brown and a toothpick comes out clean when poked into the center of the muffin.



Nutritional Information

1 muffin per serving, 1 serving contains: Calories (kcal) 138, Fat (g) 7

Saturated Fat (g) 2, Cholesterol (mg) 24, Carbohydrates (g) 15

Dietary Fiber (g) 1, Total Sugars (g) 1, Protein (g) 4, Sodium (mg) 302