Spicy Corn Muffins

Spicy Corn Muffins

Spicy Corn Muffins


2 spray(s) cooking spray
1 cup(s) yellow cornmeal
1 cup(s) whole wheat flour
2 tsp baking powder
1 tsp table salt
1/3 cup(s) corn oil
3 Tbsp honey
1 large egg(s), beaten
1 cup(s) fat free skim milk
3/4 cup(s) uncooked scallion(s), chopped
1 medium jalapeño pepper(s), seeded and finely chopped (do not touch seeds with bare hands)


  • Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
  • Combine cornmeal, flour, baking powder and salt in a large bowl.
  • In a separate bowl, combine oil, honey, egg and milk.
  • Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeno.
  • Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.


  • If you like your muffins really spicy, use the jalapeno with the seeds. For a sweet taste, omit the jalapeno altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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