baking · cooking · Dinner · Lunch

Low-Fat Cornbread Muffins

These muffins pull together quickly for an easy ‘bread’ to chili or soup. Be sure to not over mix the batter and do watch the baking, being low-fat you can easily over bake them.

Low-Fat Cornbread Muffins


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp kosher salt (for a deeper flavor use ½-¾ tsp instead)
  • 1 cup low-fat milk
  • ½ cup liquid egg substitute (eg. Egg Beaters®)
  • ¼ cup plain non-fat yogurt
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp white vinegar


Preheat the oven to 400° and spray a 12 cup muffin tin with cooking spray.

In a large bowl whisk the dry ingredients together. In a medium bowl whisk the wet ingredients together, pour them on top of the dry and stir till just combined.

Divide evenly between the cups, bake for 15 minutes or until a toothpick comes out clean. Run a clean toothpick or butter knife around each muffin and pop out, rest on a cooling rack. Store any leftovers tightly covered and use within 2 days, being low-fat they go stale faster.

Makes 12 muffins.


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