High-Protein Cornbread Muffins

Steps

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1. 1
   Combine 60g cornmeal, 60g all-purpose flour, and 60g protein powder in a bowl. Note: cornmeal is distinct from corn flour—use cornmeal for proper texture.
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2. 2
   Add a pinch of salt, 3g baking powder, and 1.5g baking soda. Whisk until all dry ingredients are fully combined.
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3. 3
   In a separate bowl, add 150g Greek yogurt. The 5% fat variety is recommended for the best result.
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4. 4
   Add 100g egg whites (equivalent to 2 whole eggs, though you may use 2 whole eggs instead).
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5. 5
   Add 100g buttermilk (regular milk works as a substitute). This contributes a pleasant tang.
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6. 6
   Add 30g melted butter. This is crucial for preventing dryness; alternatively use 100g unsweetened applesauce to save ~200 calories, though the muffins will be slightly less moist.
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7. 7
   Line a muffin tin with paper muffin liners. Do not spray the tin with oil—the batter will stick because there isn't enough fat.
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8. 8
   Combine the dry and wet ingredients, whisking for about 30 seconds until smooth and creamy.
   ▶ ≈2:34
9. 9
   Distribute the batter into the lined molds using a ladle or spoon. Avoid overfilling—the batter will rise in the oven. This recipe makes 8–10 muffins.
   ▶ ≈2:40
10. 10
    Bake at 200°C (400°F) for 15 minutes until golden brown. Use a food thermometer to verify doneness—aim for 90°C (190°F) internal temperature.
    ▶ ≈2:58
11. 11
    Remove muffins from the tin, place on a plate, and let cool for about 30 minutes. Store in the refrigerator for 3–5 days.
    ▶ ≈4:23