CRISP-BAKED PROTEIN CORNBREAD BITES

LEEZA JOHAN

These crisp-baked, protein-packed cornbread bites offer a healthier alternative to fried cornbread without sacrificing the classic flavor. Infused with rich cornbread flavor and a hint of sweetness from corn and honey, these bites are high in protein and fiber, making them an excellent snack or meal accompaniment for fitness enthusiasts.

CRISP-BAKED PROTEIN CORNBREAD BITES

Ingredients

  • 1 cup almond flour

  • 1/2 cup cornmeal

  • 1/2 cup vanilla protein powder

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup plain Greek yogurt

  • 1/2 cup unsweetened almond milk

  • 1/4 cup egg whites

  • 1/4 cup honey

  • 1 cup corn kernels (fresh, canned, or frozen)

  • 1/4 cup chopped fresh parsley (optional)

  • 1 tablespoon chopped fresh dill (optional)

Directions

  1. Preheat and Prep: Preheat your oven to 400°F (200°C). Grease a mini muffin tin with non-stick cooking spray or line it with paper liners.

  2. Combine Dry Ingredients: In a large bowl, whisk together the almond flour, cornmeal, vanilla protein powder, baking powder, baking soda, and salt.

  3. Combine Wet Ingredients: In a separate, smaller bowl, mix together the Greek yogurt, almond milk, egg whites, and honey.

  4. Mix Batter: Pour the wet ingredients into the dry ingredients and mix until just combined.

  5. Fold in Extras: Gently fold in the corn kernels. If using, also fold in the chopped parsley and dill.

  6. Bake: Use a cookie scoop to fill the muffin tins nearly to the top. Bake for 12-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  7. Serve: Let the bites cool in the pan for a few minutes before moving to a wire rack to cool completely.

Yields: 24 bites

Comments

Post a Comment