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Cornmeal Cheese Muffins

Low Sodium Recipe

Cornmeal, corn and whole wheat flour pack in nutrients in these Cornmeal Cheese Muffins, while skim milk and egg substitute keep the calorie and fat content to a minimum. Montery Jack adds the tasty cheese.

Cornmeal Cheese Muffins


1-1/2 cup cornmeal
1/2 cup whole wheat flour
2-1/2 teaspoons baking powder
3/4 cup skim milk
1/4 cup egg substitute
2 tablespoons olive oil
2 tablespoons honey
1 cup corn
1/4 cup shredded lowfat monterey Jack cheese

Recipe Directions

In large bowl, combine the cornmeal, flour and baking powder. In medium bowl, combine the milk, egg sub, oil and honey. Stir the liquid ingredients into the dry until just blended, but don't overmix. Fold in the corn and cheese.

Coat 12 muffin cups with cooking spray (or use paper muffin cups). Fill about 3/4 full with batter. Bake at 375 degrees for 15 minutes.

Nutrition Information

Recipe makes 12 muffins
Serving size: 2 muffins
Calories: 603.7 (54.3 percent from fat); Total Fat: 37.8g; Cholesterol: 2mg; Carbohydrates: 67.2g; Fiber: 2.4g; Sodium: 111mg

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