That’s a big name for a muffin. But it’s a muffin loaded with big flavors and little fat. So the name stays.
My very favorite cornbread/corn muffin recipe is absolutely perfect. Perfect, in that’s it’s melt-in-your-mouth tender. “Perfect” because it’s loaded with butter and shockingly scary amounts of heavy cream. “Perfect” in that it make your arteries cry for help.
To make it a little more “perfect,” we replaced all of the heavy cream with fat-free Greek yogurt. And then added a generous dose of goat cheese, green onions, and cracked black pepper. A lighter, yet just as delicious, savory cornbread muffin perfect to serve along side red beans & rice. Or just to grab on your way out the door to pick up your 2-yr old from preschool [looks around and whistles].
I sing the praises of fat-free Greek yogurt (I use Fage 0%) with just about every baked goodie that I post. It keeps the batter thick, the fat content low, adds a little protein, but most importantly – it keeps the final product tender. Kinda like heavy cream. Only without wicked amounts of fat.
White Corn Muffins with Goat Cheese and Green Onions
A lighter cornbread muffin made with Greek yogurt and studded with goat cheese, green onions, and black pepper.
- 1 cup flour
- 2 Tbsp sugar
- 1/2 cup white or yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1 egg
- 1 cup fat-free Greek yogurt
- 1/3 cup crumbled goat cheese (a little less than a 4 oz container)
- 2 large green onions, thinly sliced
- Generous amount of fresh cracked black pepper
- Preheat oven to 350.
- Spray 8 cups of a muffin tin with non-stick spray.
- Whisk together the dry ingredients in a mixing bowl.
- Make a well in the center of the dry ingredients and then add the butter, egg, yogurt, goat cheese, green onions, and black pepper.
- Whisk/stir until thoroughly mixed.
- Scoop the batter into the prepared tin and bake 15-20 minutes, until a toothpick tester comes out clean (if using white cornmeal, you can't rely on browning to indicate doneness).
- Cool 10 minutes in the pan and then turn out to cool completely or serve warm.
Yields: 8 muffins
Estimated time: 30 minutes
Calories: 217.1 | Fat: 10.4g | Fiber 1.2g | Protein 8.6g | Carbs 23.2g
Weight Watchers PointsPlus: 6
Oooooh, I’d replace the goat cheese with feta and be in heaven. Gorgeous pics! 🙂
I bet these are fabulous hot from the oven with butter. They look splendid!
I’d love to try these! I promised my husband (and myself) some breakfasty muffins that aren’t boring bran but are still healthy.
I’m always looking for a good way to make corn muffins. My mom always used a yellow cake with cornmeal in it. It’s tasty… because it tastes like cake! But I want something not so sweet and crumbly. This might be the one! Thanks!
Wow. These look incredible and decadent and perfect. These would be great on soup nights!! Can’t wait to try them. Goat cheese is one of our faves!! Yum!
I just stumbled upon your blog because I wondered if there was such a thing as a Grapefruit Margarita. I’m so glad I found you! You’ve gained a fan…. =)
I love cornbread, especially in muffin form because then you get to control your portions. I have a huge problem of overeating cornbread, along with a lot of other food items.
I appreciate substituting heavy cream with Fage – makes it a bit more healthy and guilt free. I’m sure this would pair wonderfully with some crockpot chili.
Thanks for the awesome recipe!
LOVE! This reminds me of the first dish I cooked for a family Easter dinner from Food and Wine March 2005 – http://www.foodandwine.com/recipes/spring-onion-and-goat-cheese-bread-pudding
I can’t wait to make these muffins!
Wow! I bookmarked that recipe. There’s no way that’s not just completely amazing.
Did someone say Greek yogurt and goat cheese?? Wow!
You know I fully support your greek yogurt addiction! (fage 0% is my greek yogurt of choice also!)
These muffins sound amazing. there’s nothing a little goat cheese can’t make better.
Oh my goodness, these look amazing. I never, ever subbed yogurt for full-fat items in recipes until Fage came along. It’s the best!
oh wow do these look perfect. I’ve never tried greek yogurt in cornbread, but since, like you, my favorite version is loaded with butter, I think I’ll try this one! 🙂
Greek yogurt is the best! And these muffins look just incredible – what a flavor profile!