Skinny Jalapeno Kale Cornbread Muffins
A better-for-you version that's also gluten-free! These Skinny Jalapeno Kale Cornbread Muffins are packed with flavor and make for a perfect side dish!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sharedappetite.com.
Cooking tools:
- Oven
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Blender
- Spatula
- Cooling rack
- Cupcake liner
Ingredients
- 1 cup cornmeal
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- 3/4 teaspoon Kosher salt
- 2 tablespoons honey
- 2 eggs, whisked
- 3/4 cup skim milk
- 1 cup low-fat cottage cheese (small curd)
- 2 tablespoons MELT Organic spread (or butter), melted
- 1 cup frozen corn, thawed
- 2 jalapenos, finely chopped
- 1 cup frozen kale, thawed
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