Clean Eat Recipe :: Sweet Blueberry Eat Clean Corn Muffins

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana - that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it's probiotic!!  I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

Ingredients:

1 1/2 c Whole Grain Stone Ground Cornmeal

1/2 c Whole Wheat Pastry Flour

1/4 c Ideal Brown Sugar Blend

1 Tbsp Baking Powder

1/2 tsp Sea Salt

1 egg

1 c Plain Low-fat Unsweetened Kefir

3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk

1/4 c Unsweetened, No Sugar Added Applesauce

1/2 c fresh Blueberries

Directions:

1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil. 

2. Combine dry ingredients in a large bowl, whisking together. 

3. Add wet ingredients to dry ingredients, whisking to combine thoroughly. 

4. Fold in blueberries.

5. Pour batter into individual muffin tins.

6. Bake for 15-20 minutes depending on your oven.

Gluten Free Version: Use Gluten-Free Flour as an alternative

1 serving is 2 muffins
Mets:
Calories: 181
Carbs: 38g
Proteins: 6g
Fat: 2g

I just LOVE this recipe! Let me know what you think!

Tiffany