Mini Corn and Feta Muffins



  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup buttermilk
  • 2 tablespoons melted butter
  • 1 large egg white
  • 1/3 cup crumbled feta cheese
  • 1/2 cup thawed corn kernels
  • Cooking spray


1. Preheat oven to 425°.

2. Whisk together flour, cornmeal, sugar, baking powder, salt, and pepper in a medium bowl; make a well in center of mixture. Combine buttermilk, butter, and egg white in a small bowl; add to flour mixture, stirring until just moist. Fold in feta and corn.

3. Coat a 20-cup mini muffin pan with cooking spray. Spoon batter into prepared pan; bake

for 10–12 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: Makes 10 servings (1 serving: 2 muffins)

Nutritional Information

Calories per serving: 107
Fat per serving: 4g (sat 2.4g, mono 1.2g, poly 0.3g)
Cholesterol per serving: 11mg
Protein per serving: 3g
Carbohydrate per serving: 15g
Sugars per serving: 2g
Fiber per serving: 1g
Sodium per serving: 178mg

Good to Know

These savory muffins get a flavor kick from feta cheese and buttermilk. They’re easy to whip up on a weeknight and go perfectly with our Mexican Mole Chile.

CarbLovers Diet Cookbook