Strawberry Corn Muffins

What do you do when you have an abundance of strawberries and not enough time to eat them before they go bad?  Well, in my case, make muffins out of them!  But not just any muffins, cornbread muffins.  I got inspiration to make these because a while back my sister in law made something similar, and they were amazing!  I’m taking a spin on her recipe by making this a Weight Watcher friendly recipe.  My Strawberry Corn Muffins are sweet in the inside and  a little crunchy on the outside.  This is a Weight Watcher friendly recipe and only 5 SmartPoints per muffin!

I’m not a huge breakfast person, but when I do want breakfast I usually stick with dishes on the savory side.  What I like about these Strawberry Corn Muffins is they are great to snack on at any time of the day… even dessert time!!  These muffins are sweet but savory and are the perfect breakfast on the go option.  Just top with a drizzle of honey, and it’s a little bite of heaven!  This recipe is low maintenance to make and doesn’t take too long either.  You just need a bowl, muffin tin, and a spoon!

If you do not have any fresh strawberries available, use any fresh berries you have on hand!

I hope you enjoy these bites of flavor!

Serves 12, 1 Muffin Per Serving

175

Strawberry Corn Muffins

5 SMARTPOINTS per serving

10 minPrep Time

25 minCook Time

35 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 1 Cup Yellow Cornmeal
• 1 Cup Whole Wheat Flour
• 1 Tablespoon Baking Powder
• ½ Teaspoon Salt
• 1 Egg
• 1 Egg White
• 2/3 Cup Canned Light Coconut Milk
• 2 1/2 Tablespoons Honey
• 1 Teaspoon White Sugar
• 4 Tablespoons Coconut Oil
• 1 Teaspoon Orange Extract
• 1 Teaspoon Vanilla Extract
• 12 Sprays of Non-Fat Butter Spray
• ¼ Teaspoon White Sugar
• 1 Cup Diced Strawberries

Instructions

1. Preheat oven to 350 degrees. Line muffin tin with cupcake liners and spray each liner with non-fat cooking spray.
2. Combine corn meal, whole wheat flour, baking powder and salt in a large bowl breaking any clumps.
3. Into the corn meal mixture, add egg, egg white, coconut milk, honey, coconut oil, orange extract, and vanilla extract. Mix until well combined.
4. Fold in the strawberries.
5. Stray muffin tin with non-stick spray.
6. Pour mixture into the muffin tins.
7. Spray each muffin with butter and lightly dust white sugar.
8. Bake for 20-25 minutes until edges are golden brown.
9. Let cool for 10 minutes before removing from the muffin tin.

7.8.1.2

88

https://bitesofflavor.com/strawberry-corn-muffins/

Nutrition

Calories

175 cal

Fat

13 g

Carbs

13 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info