Reduced Carb Cornbread

At my house, cornbread is one of our favorite quick breads. I decided to create a recipe that was lower in carbs than the traditional cornbread recipes I have used in the past. Try pairing these muffins with your favorite chili or vegetable soup.

Interested in learning more about other low carb alternatives? Check out this article!

Servings: 12
Serving size: 1 muffin

Ingredients:

• 1/2 cup Quaker Yellow Corn Meal
• 3/4 cup whole wheat flour
• 1/4 cup Quaker Old Fashioned Oats
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup Truvia Baking Blend
• 1/4 cup olive oil
• 2 eggs
• 1/4cup milk
• 1/4 cup walnuts pieces

Directions:

1. Preheat oven to 350 degrees
2. Coat muffin tin with baking spray or muffin liners
3. Combine all dry ingredients in a large bowl
4. In a separate, medium size bowl, combine wet ingredients
5. Pour wet ingredients into dry ingredients and mix together using a handheld mixer
6. Stir in walnuts pieces
7. Use a medium-size cookie scoop to muffin tin ¾ of the way up
8. Bake muffins at 350 degrees for 17 to 20 minutes (until a toothpick inserted into a muffin comes out clean)
9. Allow muffins to cool on cooling rack for 10 to 20 minutes.
10. Enjoy!