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  • Writer's pictureSerena Di Sabatino Di Diodoro

Cornbread muffins with CAP’N CRUNCH

Today I'm sharing a treat that I was very excited to try.

It's not very common in Italy, while it's super traditional in USA especially at this time of the year.

I'm talking about CORNBREAD, more specifically, cornbread muffins!

I adapted the muffin recipe from Amy's healthy baking and then I topped them with CAP’N CRUNCH Cereal!!

I think it was a brilliant idea: they look amazing and they taste even better since they are both made with corn flour.

If you want to give it a try you can find the recipe below the picture!


  • 90g cornmeal

  • 45g all purpose flour or gluten-free flour*

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon (5g) butter or coconut oil, melted and cooled slightly

  • 1 large egg white (30g), room temperature

  • 60g plain Greek yogurt

  • 1 Tablespoon (21g) honey

  • 1 Tablespoon apple cider vinegar or white vinegar

  • 60g milk, any kind

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 30g CAP’N CRUNCH Original Crunch


  1. Preheat oven to 350°F (180°C) and prepare your muffin tin with 6 cups*.

  2. In a small bowl, whisk together cornmeal, all purpose flour, baking powder, baking soda and salt. Set aside.

  3. In a bigger bowl whisk together butter, egg white and vanilla. Stir in the Greek yogurt and mix until creamy.

  4. Add honey and vinegar and stir again.

  5. Finally add the dry ingredients and milk alternating them in 3 additions.

  6. Transfer this mixture into the prepared muffin cups and top with CAP’N CRUNCH Original Crunch.

  7. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

  8. Let them cool completely before removing from the cups.

  9. Enjoy :)


  • I've used a store-bought gluten-free flour blend but if you don't have it Amy suggests using whole wheat pastry flour, regular whole wheat flour or a gluten free blend made with millet flour, tapioca flour, brown rice flour and xanthan gum.

  • I suggest using silicone cups so that the batter won't stick to them after baking but, if you are using paper cups, Amy suggests to coat the liners with nonstick cooking spray. I didn't do it and well, the batter got a bit stuck 😅

  • Also, I made the savoury version of these muffins with corn kernels and it was super delicious, you should try too! It's the same batter minus the cereal and plus some corn kernels. I loved them.


If you make it let me know! :)

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