Easy Cornbread Muffins (Lower Sugar with stevia!)

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Easy Cornbread Muffins (Lower Sugar with stevia!)

These cornbread muffins are fantastic served with butter or jam, but are also amazing with just about anything. I enjoy them with soups and I used them to make my cornbread stuffing for Thanksgiving this year. Slightly sweetened and oh so delicious!
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 13 muffins
Calories 110 kcal
Author FaylinaMeir

Ingredients

  • 1 cup cornmeal or masa harina
  • 1 cup whole wheat flour
  • 1 cup unsweetened non dairy milk
  • 1/2 cup HOT water
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons coconut oil not melted
  • 1 large egg or vegan egg replacement see note
  • 2 tablespoons dark brown sugar
  • 2 packets stevia see notes
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat your oven to 375F (190C or gass mark 5). Also add your paper liners to your muffin tin or grease VERY well.
  2. In a large mixing bowl add all of your dry ingredients including your sugar and mix well with a whisk. You don't want lumps of flour or leavener. When they're all mixed add your coconut oil. My house wasn't hot enough for it to melt, but if yours is I recommend popping it in the freezer for 15 minutes or so to firm up. You want to whisk it until there batter has small lumps.
  3. In a small bowl or glass mix together your egg and vinegar. If using flax or chia eggs you can add this also. If using a powder, do not mix this until the end.
  4. Once your oven is preheated (and NOT before) mix your wet ingredients into your dry and add your 1/2 cup of HOT water. Divide equally between muffin cups. I recommend 80% full to give a nice rounded top. This method will yield 13 muffins.
  5. Bake until a toothpick inserted into the center comes out clean and the tops are slightly golden. Between 25-35 minutes. Remove from the pan to cool. Enjoy!

Recipe Notes

  • Flax or chia seeds work fine as egg replacements, as well as powders (use according to box directions)
  • Calories reflect use of real eggs, obviously fat would be lower if using replacement.
  • I use a brand called pure via (not sponsered) for my stevia and the packets equal 2tsp of sweetness so adjust accordingly, however MOST brands are interchangeable. If using a pure stevia powder (no extra additives) use the tiny scoop provided. TRUST ME it's enough.
  • I use masa harina for the digestibility factor, but regular cornmeal does work fine.
  • Also, you may substitute 2 Tablespoons of coconut oil for 1/2 cup applesauce. Do not replace all the oil; the texture will not be as good.

 

Nutrition Facts
Serving Size 1 muffin
Servings Per Container 13

Amount Per Serving
Calories 110 Calories from Fat 37.8
% Daily Value*
Total Fat 4.2g 6%
Saturated Fat 3.1g 16%
Trans Fat 0g
Cholesterol 13.5mg 5%
Sodium 203.5mg 8%
Total Carbohydrate 15.8g 5%
Dietary Fiber 1.9g 8%
Sugars 2g
Protein 2.4g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Please note nutritional information is provided as a guideline ONLY and can vary greatly depending on ingredients used. TY!

Honest Advice | How to start any healthy diet / lifestyle ? 11 simple tips

Since losing over 80 pounds I often get asked for advice on either how to lose weight or how to start a diet. I usually take the time to write out my responses, but that gets tedious after awhile. So, here is my LONG overdue 11 simple tips on starting a healthy diet / lifestyle. These things work regardless of the diet, and I have done all of them myself.

*obligatory legal notice*
Before this list I need to remind you that I am NOT a licensed medical professional, I’m just a regular person who has lived the fat person life and has done these tips to change their lifestyle. Please consult a doctor before starting, stopping, or changing your diet OR starting/stopping an exercise program. Thank you!

1. Lifestyle NOT diet

Even though I will refer to “diet” in the video and post, you shouldn’t go searching for a diet. Instead try to find a way of living you can sustain for most of your life with only few modifications. For some this could be paleo or vegan or just flexible dieting. You need to break the habits that got you to where you are today, and I assume, overweight. If you just think of it like a “diet” you’re more likely to gain the weight back later. Which leads me to my second tips..

2. Do it for YOURSELF!

Seem silly this is my #2? Well not really. I explain it to people like this. I used to smoke, and I tried to quit a lot, but it wasn’t until I wanted to do it for myself that I actually did it. Not when my husband quit, or when he asked me to or when my family bothered me about it. Heck, I didn’t even quit knowing it was the right thing (I wasn’t ignorant of what I was choosing to do to myself). Eventually I WANTED to quit smoking, and I did it cold turkey. A diet is the same way. Don’t quit just because a family member wants you to. To break those nasty habits takes self motivation, without it, you’ll probably end up just as fat or worse off.

3. Baby steps or not : whatever works for you!

You’ll often hear people tell you to take baby steps, or maybe to JUST DO IT! (Shia reference? yeah horrible I know!) Well you need to figure out what works for you. For example: if I have junk food in the house, I will eat it because it’s there. It’s best for me to just not buy junk food. I am the type of person to just go all in on whatever I do. For some people though that scares them and if you need baby steps, you do that instead. Set goals and work towards them, but limit yourself on time. If you take “baby steps” for 3 years, you aren’t really accomplishing anything, sorry to say!

4. Make realistic goals

Again, it’s so simple but important. A lot of people get frustrated they don’t lose 20 pounds like the girls in the magazines or can’t lose weight as quickly as their favorite celebrity. The fact of the matter is this, everyone is different. I also tell everyone this simple thing. Chances are you didn’t gain all your weight that quickly, so why should you expect to lose it super quickly? My goal for 2015 is to lose 20 pounds. If I go past that then fantastic, but I’m being realistic. Just because your fitness website says you CAN lose 2 pounds a week eating 1200 calories doesn’t mean you should A. eat 1200 or b. lose weight that quickly. Weight loss is NOT linear, you can look at my weekly weight loss videos and you’ll see what I mean.

5. Set mini goals & reward yourself!

The grind of losing weight can be very stressful, so instead of worrying about it set small goals. Maybe in 3 months you’d like to work up to exercising 3-4 times a week or maybe you want to learn to enjoy new vegetables / foods. Also, don’t forget to reward yourself. Maybe you lose 10-20 pounds and you go buy yourself a nice shirt, or a new pair of jeans. I did this and now my jeans don’t fit anymore and I have to wear a belt to keep them on my butt. HOWEVER I look at these jeans and I feel proud about what I’ve done and that reward is very powerful for me. Try not to reward yourself with food, that can be a bad habit to form.

6. Track your calories

A lot of new fad diets tell you not to count calories and for a lot of folks, this doesn’t work well in the end. You don’t have to be a calorie nazi, but having an idea of what you’re putting in your body is a good thing. Look into websites like myfitnesspal.com , sparkpeople, or cronometer.com. I’m not sponsered by them and have used them before. I personally am on myfitnesspal or mfp. It’s probably the easiest to use, plus there is a social aspect to it. Also, I suggest using a food scale and using GRAMS (yes sorry my American friends) to weigh out food. You’ll find over time, it’s much easier to judge the calories in food. These days I can almost do it just by eye.

7. Pre-plan meals or pre-cook foods for the week

If you find you’re often crunched for time, consider either meal planning your meals for the week OR doing large batch cooking on your days off. For example: if you want to eat quinoa, but that is something you don’t normally have time for. Cook a large batch and store in the fridge, it’ll stay good for 5-7 days depending on conditions. Also consider freezing meals for later like homemade tv dinners. You’ll also probably save money and not waste a lot of food! Extra bonuses.

8. Motivation from family and friends

Going it alone is difficult, so when possible recruit a family member or friend to do this with you. Maybe you and your spouse can go to the gym together or go for walks after dinner. Maybe you and you kids can go play outside or go swimming. You could also make friends online and get together to exercise or keep each other on track. This is a great thing and don’t be embarrassed. My husband and I inspire each other and he makes me want to work harder in the gym. We also check each other meaning if he’s gonna eat something really bad I will say “maybe you shouldn’t” and he will do the same thing to me. It doesn’t work for everyone, but it works for us.

9. Eat veggies first

This is a great tip for everyone, especially those working on trying new veggies. When I was a foster mom I would have all the children (step son included) eat the vegetables first. Over time you learn to enjoy them more, you are also ensuring you get good nutrition and the fiber helps you feel full and gives signals to your brain. This is a habit we all still have today.

10. NO NIGHT EATING!

No matter what diet you follow, unless you work overnight and have your hours flipped around, stop eating towards bedtime. I hear so many people say “It’s just a habit I have”. Well break that habit and make it important. Eating before bed effects your sleep as you then have to put effort into digesting, it can also give you acid reflux, and overall bad sleep. On top of that it can mess with insulin levels and those sleepy time hormones. It’s best to give at least 3-5 hours before bed. If you honestly can’t go that long, then try your bed. No bowl of cereal before bed, no doughnut 30 minutes before bed, and holy crap don’t wake up in the middle of the night to eat. Take a drink of cold water and go back to bed.

11. Exercise isn’t the most important?

Finally we are at the end folks with the most controversial tip on my list. Exercise doesn’t have to be the most important! Put your pitch forks down and let me explain please. At my highest I was 298 lbs, I was in pain and even walking a few blocks was a chore for me. I decided I needed to lose some weight and that was more important than “toning”, but really how much toning do you do at 298 pounds?, anyways I focused on food. I walked when my back would allow me and over time I found I naturally got better at it and my stamina allowed me to do more. Now, I’m not telling you to eat a salad and sit on your butt all day, but if that is what you need for the first few months, then so be it. People often overwhelm themselves by getting healthy. They think they need to go to the gym 3-4 times a week, quit all their bad habits, and eat “clean” (which is a whole different rant!). This isn’t the case. Focus on the food first and get used to your chosen “diet”, then let the rest fall into place.

Do you agree with me ? Do you have tips of your own? Leave me a comment and let me know. Thanks guys and I hope you enjoyed. bye-bye!

Simple Cornbread Recipe


Simple Cornbread Recipe
 
Prep time
Cook time
Total time
 
Cornbread can be made quickly, simply, and without a lot of fuss. Importantly it tastes AMAZING. Low calorie is a plus!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup milk
  • 1 tablespoon vinegar
  • 1 large egg
  • ½ cup water
  • ½ cup unsweetened applesauce
  • 1 tablespoon oil for batter, can also use melted butter
  • 1 tablespoon oil for greasing pan
  • ¼ to 1 cup of sugar (see notes)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit, this is approx 200 Celsius. If you are using a cast iron skillet, and you SHOULD, put that in to preheat as well.
  2. Add your milk and vinegar into a bowl on the side and let this set for a few minutes, this makes faux buttermilk. If you want you can just use buttermilk instead without the vinegar.
  3. Mix together all the dry ingredients in a bowl, if you want to sprinkle some sugar on top reserve about 1 tablespoon.
  4. Add your remaining liquid ingredients to the milk mixture. DO NOT mix the liquid into the dry until the pan and oven are preheated.
  5. Once your pan is well preheated, remove from the oven and add your 1 tablespoon oil. Spread around CAREFULLY with a heat resistant spatula.
  6. Now you may mix the dry and the wet together, try to remove all lumps. Once your mixture is smooth pour it into your pan. Scrape the bowl out and smooth the mixture in the pan if needed.
  7. Bake for 25-40 minutes or until a toothpick inserted in the center comes out clean. For me this takes 25 minutes but in my old apartment is took 40, so use a toothpick please!
  8. Let cool for 10 minutes. Slice into 8 pieces and serve with butter and honey, yummy!
Notes
I suggest using less sugar for normal cornbread, unless you intend on it being dessert style. If this is the case add more and also include ½ - 1 tablespoon REAL vanilla extract.
For a yummy texture, take one tablespoon of your sugar and set to the side. When you poor your batter in the pan, sprinkle it on top.
Nutrition Information
Serving size: 1 piece Calories: 212 Fat: 6 Saturated fat: 1 Unsaturated fat: 4 Trans fat: 0 Carbohydrates: 38 Sugar: 15 Sodium: 273 Fiber: 3 Protein: 5 Cholesterol: 29
 DSCF4531DSCF4538Look how yummy it looks! 

Want to know more about why we use both baking soda AND baking powder, check out this article from epicurious.com – CLICK HERE

Healthy Cornbread – Whole grain, low fat, and dairy free!

Healthy Cornbread - Whole grain, low fat, and dairy free!
 
This recipe is a culmination of MANY years of tweaking many recipes I have found online. I wanted to try to use something other than sugar and no milk products but yet still have a "tangy" taste. This recipe fits the bill and best of all it only 170 calories per slice!
Author:
Serves: 8 slices
Ingredients
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 cup water
  • 1 tablespoon apple cider vinegar
  • 5-8 tablespoons maple syrup (see note)
  • 1 tablespoon double acting baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 2 tablespoons oil
  • ½ cup applesauce
  • 1 teaspoon sugar for sprinkling, optional (see note)
  • 1 tablespoon vanilla, optional (see note)
Instructions
  1. Preheat your oven to 400°F or 200°c. Once preheated add in a large cast iron skillet or a metal baking tray and preheat for another 5-10 minutes.
  2. In a large mixing bowl add in all your dry ingredients, mix well, and set aside. In another bowl mix all your wet ingredients except 1 tablespoon of the oil. Set these aside until your skillet or pan is heated.
  3. After the 5-10 minutes of preheating your skillet, carefully remove it from your oven and add in your 1 tablespoon of oil. Use a brush if available to spread the oil around the bottom and sides to prevent sticking, this also creates a very yummy crust.
  4. RIGHT before adding it to the pan completely mix the wet into the dry ingredients removing any lumps. Add the mixture from a height to remove large air bubbles and make sure it coats the bottom of the pan. Return to oven and bake 30-35 minutes or until a toothpick comes out clean.
  5. Let cool in pan 20 minutes and enjoy!
Notes
In this recipe I used maple syrup. You can replace it with honey or another liquid sweetener if you choose. If you would like to use sugar you'll need to add ½ cup to ¾ cup depending on sweetness and another ¼ to ½ cup of water to adjust the consistency. For a mild tasting cornbread only add 5 tablespoons of maple syrup (even then it's slightly sweet), this is great for mixing with spicy chili. If serving as more sweet add 8 tablespoons maple syrup.

I used about 1 teaspoon of sugar to sprinkle on the top because it makes the top crunchy, this is totally optional and usually I don't do it!

I don't normally add vanilla but if you want a more dessert tasting cornbread add 1 tablespoon of real vanilla extract.
Nutrition Information
Serving size: 1 slice Calories: 170 Fat: 5 Saturated fat: 3 Unsaturated fat: 1 Trans fat: 0 Carbohydrates: 28 Sugar: 9 Sodium: 261 Fiber: 3 Protein: 4 Cholesterol: 26
 

Blueberry Maple Syrup

Blueberry Maple Syrup
 
Prep time
Cook time
Total time
 
Traditional fruit sauces take a long time boiling and reducing and frankly we don't have the time in the morning these days. This took less than 10 minutes and was better than a traditional sauce. The thin version really absorbs into the pancakes but the thick version is oh-so gourmet looking that it will really impress your family and friends.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 cup
Ingredients
  • 1 cup frozen blueberries - small varieties suggested
  • ½ cup maple syrup
  • ¼-1/2 cup water
  • optional - 1 teaspoon tapioca starch mixed with 2 teaspoon water
Instructions
  1. In a nonstick skillet, preheat it over medium high heat until a drop of water sizzles away almost immediately.
  2. Add in 1 cup of frozen blueberries (fresh can be used but wash them very well and pick out any hard bits) and stir until the berries release their juices and are thawed. This only takes about 1 - 1½ minutes. The object isn't to cook them through and squish them but just to thaw them. Add in your ½ cup of REAL maple syrup, no pancake syrup please.
  3. Let this bubble for about 90 seconds, you just want to heat through the syrup. Then add your water, I added about ⅓ of a cup but you can add less or more. This thins it out so it's not super strong plus helps stretch your budget a little, you could skip this if you want.
  4. At this point you could stop and serve and it would taste amazing but it's thin and won't really thicken until cooled. I suggest taking a mixture of 1 teaspoon tapioca (cornstarch would work but you'll have to boil it harder) and 2 teaspoons water, mix well and turn off the heat.
  5. Add in this tapioca mixture and stir until you notice it really get thick. You'll want to stir about 2 minutes in total just to make sure you get no lumps.
  6. You should notice all the white disappear and it will resemble a nice jam in texture. At this point you're done!
Notes
Serve warm on-top of pancakes, I suggest my No Oil Vegan Whole Wheat Pancakes OR serve cold on-top of toast like a blueberry Jam (if you want to just make this a Jam, triple the amount of tapioca mixture).
Nutrition Information
Serving size: ¼ cup Calories: 131 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 33 Sugar: 27 Sodium: 4 Fiber: 1 Protein: 0 Cholesterol: 0