You may think adding cornmeal to your breakfast muffins sounds strange, but if you like your cornbread with a touch of sugar I think you can get on board with the idea ;). Trust me, it’s delicious! This isn’t the first time I’ve paired cornmeal with something sweet (remember this Blackberry Cornmeal Cake?), but this is the first breakfast muffin that I’ve made with cornmeal. I loved the little bit of crunch that the cornmeal added, giving them a heartier texture (similar to my Cornmeal Pancakes). A generous amount of super ripe peaches provide natural sweetness and keep the muffins soft and moist. As an added bonus, they are low-fat and only 150 calories a piece! Give them a try. Enjoy!

Peach Cornmeal Muffins

2 large very ripe peaches, peeled and finely chopped
1-1/2 cups all purpose flour
1/2 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 eggs
1/2 cup granulated sugar (plus more for tops ~1 tbsp)
2 tbsp canola oil
1 tsp vanilla

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick spray or line with paper liners.
2. In large mixing bowl, combine flour, cornmeal, baking powder, baking soda, cinnamon, and 1/2 cup sugar. Whisk to combine. Add in eggs, oil, vanilla, and peaches and stir just until fully mixed – being careful not to over mix.
3. Divide batter among prepared muffin cups and sprinkle tops with additional sugar (or turbinado sugar). Bake in preheated oven for 17-20 minutes or until tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. Makes 12.

Nutritional Info (per muffin): 150 calories; 3.4 g fat; 27.3 g carbohydrates; 1.1 g fiber; 3.1 g protein.

Categories: Breads, Breakfast, Muffins

2 Responses so far.

  1. Christina says:

    It appears that you forgot to list the milk required in this recipe. It’s far too dry without it!

    • Kendra says:

      Hi Christina,
      Were you peaches very ripe? If so, they will give off so much juice you don’t need any milk. Sorry they didn’t work out for you!

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