Get the Recipe: Cheddar Corn Muffins
These fluffy, moist corn muffins have an amazing, healthy, super secret ingredient! It’s the perfect dinner side to help sneak more vegetables into your diet with no complaints!
Ingredients
- 1/2 cup corn meal
- 1/2 cup Gluten Free Bisquick
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup packed shredded squash, ( about three small/medium squash)
- 1/2 cup shredded cheddar cheese
- 1 egg, beaten
- 3 tablespoons butter, melted
- 1/4 cup sour cream
- 3/4 cup buttermilk
Instructions
- Preheat oven to 400 degrees F.
- Shred your squash and drain off as much water as possible by placing it in a small mesh strainer and pressing it against the side. Alternatively, you can just squeeze the water out of the shredded squash one handful at a time.
- Mix the flour, corn meal, baking powder, salt and pepper and mix well. Add the rest of the ingredients and stir until well combined.
- Spoon into a greased mini muffin tin. Bake 10-12 minutes until they are lightly brown and set.
Notes
- Make sure to drain as much water as possible from your squash! If you don't, the batter will be very runny, and the muffins will take much longer to cook.
- If using a standard muffin tin instead of a mini muffin pan the cooking time will increase to 12-15 minutes or until set.
Serving: 1 (Nutrition Calculated Per Mini Muffin), Calories: 57kcal, Carbohydrates: 5.5g, Protein: 1.7g, Fat: 3.2g, Cholesterol: 16mg, Sodium: 80mg, Fiber: 0.3g, Sugar: 0.4g
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