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Cornmeal Pumpkin Anytime Muffins ( No Added Sugar or Butter!)

Cornmeal Pumpkin Muffins

I know, I know the last couple of recipes have been very indulgent. Creamy chocolate pudding and Dahi- Vada. What can I say, I really love them.

Cheese, whole milk, elaborate process, whisking. This recipe is an exact antidote to that.

One pot prep. Healthy. No added sugar. And Varun approved to boot.

Cornmeal, pumpkin and applesauce come together in these muffins to create a naturally sweetened muffin which is great for breakfast with eggs ( or just coffee), after school snack or with chili for dinner.

It has fiber, good carbs and protein.

And did I say no oil, sugar or butter.

They freeze well in an airtight container and are perfect to be made on weekend when your toddler naps or when he wants to help in the kitchen and you are ok with a little mess.

Microwave when needed for a minute for a healthy snack with a pat of peanut butter or as is.

Cornmeal Pumpkin Muffins

Cornmeal Pumpkin Muffins Recipe

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup applesauce
  • 1 large egg
  • 2 teaspoons sugar for dusting on top (optional, incase you need things to be a little sweet)
  • 2 – 3 tablespoons chopped almonds, walnuts for crunchy topping.

1. Pre-heat oven to 350 F. Line a muffin pan with paper cups.

2. In the meantime, mix all the dry ingredients ( cornmeal, flour, baking powder, baking soda and salt) in a large bowl or a stand mixer.

Dump pumpkin puree, applesauce and egg in the same bowl.

Mix well for couple of minutes ( by hand) or a minute, if using a mixer on low-speed.

3. Scoop the mixture in paper cups.

Dust with sugar. Sprinkle chopped nuts.

4. Bake for 20 – 25 minutes till a tooth pick inserted comes out clean.

Enjoy warm or frezee for later.

Savory Cornmeal Pancakes

Savory Cornmeal Pancakes

I am craving spicy food these days.

Pohe (flaked rice), spicy fish curry, chicken wings with hot sauce, spicy soups, curries and dal. The list is endless. Thanks to mom being here and her cooking; its easier to indulge in the spicier palate.

Yesterday, we made these cornmeal pancakes for breakfast. After routine of eggs, toast and oatmeal; they were a refreshing change.

Savory Cornmeal Pancakes

The pancakes themselves were not too spicy ( though you can kick up heat a notch if you will easily with more green chilli peppers) but with homemade pickle it sure did hit the right note. I suppose some garlic chutney would go well with it too.

I wanted to add grated zucchini or cucumber to them but we didn’t have any on hand so made them plain. This looks like a good vehicle to sneak in some veggies. I made a couple of small-sized ones for Varun. He ate the bits without cilantro so next time I will chop them super fine so he gets in his veggies for the day.

Savory Cornmeal Pancakes

Savory Cornmeal Pancakes Recipe

  • 1/2 cup corn meal
  • 1/2 cup whole wheat flour
  • 3/4  teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup yogurt
  • 1 egg
  • 1/2 cup milk
  • 1/4 teaspoon freshly grated ginger
  • 1 – 2 spring onions finely diced
  • 1 green chilli pepper finely diced
  • 1/2 cup cilantro finely chopped
  • 1  tablespoon oil

1. In a large bowl, mix  cornmeal, flour, baking powder and salt. Set aside

2. In another bowl, beat the egg with milk. Add yogurt and beat well so there are no lumps.

3. Add the milk-yogurt mixture to the flour mix. Add ginger, garlic, chilli pepper and cilantro. Mix well. Taste and adjust seasonings. Set aside for 10 – 15 minutes.

4. Heat oil in a non stick girdle. Ladle 1/4 cup of the mixture on to the girdle when hot. Cook on each side for a couple of minutes till golden brown.

Serve warm with sour cream, pickle or yogurt.

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