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Skinny Jalapeno Kale Cornbread Muffins

  • Total Time: 30 minutes
  • Yield: Approximately 18 Muffins 1x


  • 1 cup cornmeal
  • 1 cup gluten-free flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon Kosher salt
  • 2 tablespoons honey
  • 2 eggs, whisked
  • 3/4 cup skim milk
  • 1 cup low-fat cottage cheese (small curd)
  • 2 tablespoons MELT Organic spread (or butter), melted
  • 1 cup frozen corn, thawed
  • 2 jalapenos, finely chopped
  • 1 cup frozen kale, thawed


  1. Preheat oven to 375°F. Grease muffin tin with nonstick spray (or use cupcake liners).
  2. Mix cornmeal, gluten free flour, baking powder, and Kosher salt in a small bowl. In a medium mixing bowl, combine honey, eggs, skim milk, cottage cheese, and MELT Organic spread. Fully combine dry ingredients into the wet ingredients, and then stir in corn, jalapeno, and kale. Batter will be pretty wet.
  3. Using a spoon, fill muffin tin 2/3 full with cornbread batter. Bake for approximately 20 minutes, until a toothpick pushed into the center comes out clean. Remove muffins to a cooling rack and let cool slightly before devouring. Serve warm. You can freeze leftover cornbread muffins and reheat wrapped in aluminum foil in oven.
  • Prep Time: 10 mins
  • Cook Time: 20 mins