Cornbread-Walnut Muffins

DESCRIPTION

Fresh and hot from the oven, this cornbread studded with crunchy walnuts is light, airy and delicious with nutty overtones from the toasted walnuts.

Total Time
30 Mins
Serves
12
Meal
Breakfast Brunch Snack
Course
Desserts Side

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
220 cal
Total Fat
13 g
Polyunsaturated Fat
8 g
Cholesterol
30 mg
Sodium
210 mg
Carbohydrates
24 g
Dietary Fiber
3 g
Protein
5 g

Ingredients

  • 3/4 cup cornmeal
  • 1 cup flour
  • 1 cup California walnuts, toasted, finely chopped
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup corn kernels, fresh, chopped
  • 1 cup milk, nonfat
  • 2 eggs, large
  • 4 tablespoons walnut oil

Preparation

  1. Preheat the oven to 425°F. Grease a 12 muffin pan; set aside.
  2. In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside.
  3. In a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined. Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan.
  4. Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins. Gently remove from the pan and serve hot!