Weight Watchers Recipes > Desserts > Weight Watchers Corn Muffins Recipe

Weight Watchers Corn Muffins recipe

Ingredients Needed

  1. Cooking Spray (0.666666666666667 second spray)
  2. Yellow Cornmeal (1.0 cup)
  3. Whole Wheat Flour (1.0 cup)
  4. Baking Powder (Low Sodium) (2.0 tsp)
  5. Salt (1.0 tsp)
  6. Honey (3.0 tbsp)
  7. Corn Oil (0.3 cup)
  8. Eggs - beaten (1.0 large)
  9. Scallions - uncooked (0.75 cup of chopped)
  10. Jalapeno Peppers - seeded and finely chopped (1.0 medium)


Enjoy healthy corn muffins that can be prepared by following these simple steps.

  • Begin by preheating the oven to 350 degrees Fahrenheit.
  • Meanwhile, using a cooking spray or muffin liners, coat a 12-hole muffin tin.
  • Now, in a large bowl mix together the following ingredients – 1 cup of yellow cornmeal, 1 cup of whole wheat flour, 2 teaspoons of baking powder, and 1 teaspoon of table salt. Mix well and then set aside.
  • Get another bowl and mix the following – 1/3 cup of corn oil, 3 tablespoons of honey, 1 large egg, and 1 cup of fat free skim milk.
  • In the middle of the cornmeal mixture, using a spoon make a well. Then pour in the milk mixture into the well created.
  • Mix the cornmeal and milk mixture together until blended. Make sure not to over beat.
  • Then fold in scallions and jalapeno.
  • Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to ¾ full. Do this until all the muffin holes are filled with the batter.
  • When done, transfer the muffin tin to the oven and bake for 20 to 25 minutes or until the muffin tops turn golden.
  • When all of the muffins are baked, allow them to cool for a while and then serve them.
  • Tip: If you want to have very spicy muffins, you can use the jalapeno with the seeds. But if you are after sweet taste, remove the jalapeno completely and replace it with about 1/2 cup of finely chopped sweet red pepper.

    Facts on Corn:

    Corn is great source of vitamin B1 (thiamine). It’s a good source of vitamin B5 (pantothenic acid), vitamins C and E, folic acid, dietary fiber, essential fatty acids, and the minerals magnesium and phosphorus.

    In a study made to make an assessment of the Glycemic Index (GI) of various foods, it was found that sweet corn has a medium GI of 60.

    Yellow corn is rich in the carotenoid lutein, a phytochemical with antioxidant properties that can lower the risk of age related vision loss. Age related vision loss is caused by gradual oxidative damage of the retina, and lutein may serve as an antioxidant as well as a filter to keep the retina from the oxidative effect of blue light.

    Diets rich in lutein and zeaxanthin are also associated with a decreased prevalence of nuclear cataract.

    While lutein and zeaxanthin content in yellow corn is not nearly as high as that in green leafy vegetables such as spinach yellow corn and corn products are one of the most popular foods in the Americas and other parts of the world. The less processed the product is, the more lutein rich it will be.

    A study shows that moderately severe Alzheimer’s patients had much lower plasma levels of lutein and beta-carotene, compared to mild Alzheimer’s patients. These findings suggest increasing intake of lutein and beta-carotene rich foods to slow the rate of cognitive decline.

    Corn has a high beta – cryptoxanthin content, a carotenoid with antioxidant properties. Another study has shown that high levels of dietary beta-cryptoxanthin were related with reduced risk of lung cancer.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein