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.

Health

Gallery

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Yield:
Makes 10 servings (1 serving: 2 muffins)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

  • 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.

Source

CarbLovers Diet Cookbook

Nutrition Facts

107 calories; fat 4g; cholesterol 11mg; protein 3g; carbohydrates 15g; sugars 2g; fiber 1g; sodium 178mg.