A good recipe to start, then I tweaked it some to make it even healthier.
- Carbohydrate 13.7120047997563 g
- Cholesterol 177.16875 mg
- Fat 4.79755488106618 g
- Fiber 0.608381695050636 g
- Protein 7.5838421604579 g
- Saturated Fat 1.47680297651217 g
- Serving Size 1 1 Serving (88g)
- Sodium 175.237639358291 mg
- Sugar 13.1036231047057 g
- Trans Fat 0.767358976288953 g
- Calories 128 calories
Step-by-step
- Preheat oven to 400 degrees. Spray 12 cup muffin tin with cooking spray.
- Whisk together cornmeal, flour, baking powder and salt in a large bowl. Whisk together applesauce, eggs, buttermilk, yogurt and olive oil in another bowl. Pour wet ingredient mixture into dry ingredient mixture and whisk until just combined. Fill each muffin cup 3/4 full with batter.
- Bake 15-20 minutes, until tester comes out clean.
- Cool on wire rack.
Can replacing a portion of traditional fats with strained dairy and fruit puree actually preserve the structural integrity of a quick bread? Incorporating equal parts applesauce and Greek yogurt into the wet mixture introduces moisture and acidity without relying exclusively on butter or heavy oils, though the resulting crumb tends to be denser and more cake-like than standard southern-style cornbread. Standard all-purpose flour provides the necessary gluten matrix to support these heavier additions, ensuring the muffins do not completely crumble upon cooling.
Dry ingredients must be whisked thoroughly with the baking powder and salt before introducing any liquids to guarantee even leavening throughout the batch. Once the wet ingredients join the dry components, cease mixing the moment no dry flour pockets remain visible; over-working the batter develops excess gluten networks that toughen the interior texture. Distributing the batter evenly across a twelve-cup muffin tin requires filling each cavity approximately three-quarters full to allow for proper doming.
Baking at 400 degrees Fahrenheit triggers a rapid rise from the chemical leaveners, setting the exterior crust while the interior finishes cooking within fifteen to twenty minutes. Testing done with a wooden skewer inserted into the center of the largest muffin provides the definitive visual cue for doneness when it emerges entirely clean. Allowing the baked goods to sit in the hot pan for a few minutes before transferring them to a wire rack prevents condensation from soggifying the bottoms.
Scaling this recipe requires attention to the ratio of liquid components to dry starches, as doubling the batch demands careful division of the two eggs and exact measurement of the buttermilk. Storing the cooled leftovers in an airtight container at room temperature preserves their moisture for up to two days without requiring refrigeration.
