Hey y’all, I hope everyone is doing well. It’s weekend and that usually is at least partly spent with meal prepping. Today I am sharing my meal prepping hack #4. Someone lately wrote on Connect, the WW (aka Weight Watchers) portal, that people should stop sharing their life stories. Just share the recipes already. Well….sure, if someone is just looking for a recipe, they can scroll down or might not like my blog at all and that is fine.
However the purpose of this blog is to share the things that worked for me and, most importantly, the things that didn’t. But if that helps just one person, great. And I am fine if many others think, that’s TMI and I am just looking for a recipe. This is a blog and not a recipe page.
Aside from my utter disliking of onions, I would probably be a huge fan of the southern kitchen with their delicious and rich biscuits, scrumptious corn breads and so on. My body would however not like me indulging in these foods regularly unless I found a healthier alternative. And I did. One that satisfies this southern kitchen craving as much as it helps have a great side to salads and soups ready at all time.
Cornbread (made as muffins)
My husband and I moved to the US from Germany and of course we had to celebrate Thanksgiving with all the dishes and fixings. However, there had to be a lighter way of doing things and while doing my research, I came across a cornbread recipe that I used as a base to turn into my cornbread muffins.
Ingredients
- 1 1/4 cup yellow cornmeal (I am mixing fine and medium coarse half and half)
- 3/4 White all-purpose flour (I am using Gold Medal as it is lower in points)
- 2 tbsp. white granular sugar
- 2 tsp. baking powder
- 1 1/4 cup Low-fat buttermilk
- 1 Egg
- 1/2 cup unsweetened applesauce
- 1 pinch of salt
The applesauce is what makes this a super moist recipe. I made it without the applesauce once and it was pretty dry.
- Preheat oven to 400 degrees
- Spray your regular size muffin tin with baking spray
- In a large bowl mix all dry ingredients until well combined
- In a smaller bowl mix all you wet ingredients (buttermilk, egg, applesauce) until well combined
- Slowly add the wet ingredients to the dry ingredients and fold until everything is moist (don’t overmix or the muffins will be super dense).
- Fill mixture with a large tablespoon into the muffin tin
- Makes 9 normal size muffins (you can make it into mini muffins are spread across all 12 to make smaller muffins for less points)
- Bake for 20-25 minutes until golden in color and a toothpick comes out clean
This recipe has 4 SP / muffin on the WW green plan. And it’s definitely worth every point, because it satisfies my cravings for fall food but is still light enough to be enjoyed year round.
It is super versatile as it goes with soups but also works well with salad. Most importantly, it freezes super well. Just pull them out of the freezer, let thaw on a paper towel on the counter, spray with “butter flavored” cooking spray and heat on a sheet pan for 5-10 minutes until hot and crunchy outside but still moist inside.
This is my meal prepping hack #4. I always have a couple of these in the freezer and my husband loves them, too. Give them a try and enjoy! Craving a sweet muffin? Check-out my meal prepping hack # 3 here for a chocolate banana muffin recipe.
Preparing these is part of my regular weekend routines. Learn more about the benefit of routines here.