Flat Belly Corn Muffins Recipe

Name: Flat Belly Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 1 red bell pepper, chopped; 4 green onions, thinly sliced; 1 ½ cups yellow cornmeal; ½ cup whole wheat flour; 1 ¾ teaspoons baking powder; ½ teaspoon salt; ¼ teaspoon baking soda; ⅛ teaspoon black pepper; 1 cup plain fat-free yogurt; 1 large egg; 2 large egg whites; 2 teaspoons brown sugar; ¼ cup sunflower oil; 1 (4 ounce) canchopped green chilies; ¾ cup canned corn kernel, drained

Servings: persons

2 tablespoons sunflower oil
1 red bell pepper, chopped
4 green onions, thinly sliced
1 ½ cups yellow cornmeal
½ cup whole wheat flour
1 ¾ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
⅛ teaspoon black pepper
1 cup plain fat-free yogurt
1 large egg
2 large egg whites
2 teaspoons brown sugar
¼ cup sunflower oil
1 (4 ounce) canchopped green chilies
¾ cup canned corn kernel, drained

1
Preheat oven to 350F Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
2
Warm 2 Tbsp of oil in skillet over medium heat.
3
Add bell pepper and cook ,stirring, about 5 minutes, until tender.
4
Add green onions and cook, stirring for 1 minute, or until softened.
5
Remove from heat and place into small bowl.
6
Let cool 5 minutes.
7
In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
8
In a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil.
9
Fold in bell pepper mixture and corn.
10
Fold into dry ingrediants until just moistened.
11
Divide batter evenly into prepared muffin cups.
12
Bake 20 to 25 minutes or until toothpick comes out clean.
13
Cool in pan on wire rack for 5 minutes.
14
Gently twist muffins in tin to loosen for easier removal.
15
Remove from pan to cool completely on wire rack.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons sunflower oil, 1 red bell pepper, chopped, 4 green onions, thinly sliced, 1 ½ cups yellow cornmeal, and more.

Yes, Flat Belly Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Flat Belly Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions