American · Dessert
Corn Muffin
A protein-boosted take on the classic American corn muffin, built with masa harina for genuine corn flavour and whey isolate folded into the dry mix to lift the protein count while skim milk and fat-free yogurt replace butter and whole milk to keep the bake light without losing its moist, tender crumb.
$1
10 minsPrep
17 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
188Calories
10.8gProtein
4.4gFat
26.1gCarbs
7.2gSugar
0.9gFiber
412mgSodium
3mgChol
0.8gSat Fat
122mgPotassium
92mgCalcium
0.9mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
English Ale
local
Sweet Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 200°C (400°F) and line two holes of a 6-hole muffin tin with paper liners, half-filling the remaining holes with water.
2
Whisk the masa harina, cake flour, baking powder, salt and whey protein isolate together in a bowl, breaking up any lumps.
3
In a separate bowl whisk the skim milk, greek yogurt, egg white, vegetable oil, sugar and vanilla extract until smooth.
4
Pour the wet mixture into the dry mixture and fold gently just until no dry streaks remain; do not overmix or the crumb will toughen.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until a skewer inserted in the centre comes out clean and the tops spring back lightly.
7
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g masa harina
- 1.1 oz30g cake flour
- 0.1 oz3g baking powder
- 0 oz1g salt
- 0.4 oz10g sugar white
- 1.6 oz45g skim milk
- 1.1 oz30g greek yogurt
- 3/43/4 egg whites, lightly beaten (25g)
- 0.2 oz6g vegetable oil
- 0.4 oz12g whey protein isolate
- 0.1 oz2g vanilla extract
