Low Sodium Jalapeno Cheddar Corn Muffins

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Bread items are notoriously high in sodium, but these muffins are low in sodium and full of yummy cheese flavor (and just a little kick from the jalapeno).

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A few notes about the ingredients:

  • Cornbread mix – just about all of the cornbread mixes on the market today use traditional baking powder as the leavening agent – which is FULL of phosphorus additives (and we know that phosphorus additives are bad for our cardiovascular health and can cause a lot of problems long term). We did the hard research and found a cornbread mix that uses kidney-friendly cream of tartar. If you don’t want to use a mix, then you’ll need to make your corn muffins from scratch.
  • Cheddar cheese – no need to find a low sodium cheese. Because our corn muffin mix is low in sodium, we have a little wiggle room with adding some higher sodium ingredients. And if 8oz of cheese seems like a lot, don’t worry – we spread it out over 20 muffins! I used a block of cheese and shredded it myself, but you can also buy pre-shredded cheese to save some time and effort.
  • Jalapenos – fresh jalapenos add a nice kick to these muffins. Be sure to remove the seeds and stems from the inside before dicing up or the muffins could end up too spicy. Also, be sure to wash your hands after chopping jalapeno! The spicy oils can stay on your hands, and the last thing you want to do is accidently touch something like your eyes or nose with spicy fingers! If you choose to go with pre-diced, just know that 1/4 of diced, pickled jalapenos will add about 20mg of sodium to each muffin.
  • Canola oil – you can use any mild vegetable oil if you don’t have canola oil on hand.
  • Egg & Milk – Although these are higher protein foods, they are spread out over 20 muffins, so the overall protein amount in these muffins is still low.
Low Sodium Jalapeno Cheddar Corn Muffins
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Low Sodium Jalapeno Cheddar Corn Muffins

Recipe by Lauren Gleason, Registered Dietitian and Certified Specialist in Renal Nutrition

Nutrition:

Calories: 280
Protein: 7g
Carbohydrates: 43g
Fiber: 1.8g
Sugar: 8g
Fat: 9g
Sodium: 250mg
Potassium: 64mg
Phos: 91mg
Bioavailable Phos: 56mg
Calcium: 97mg
Course: SidesDiet: CKD Non-Dialysis, Hemodialysis, Peritoneal DialysisDifficulty: Easy

Nutrition:

Calories: 280
Protein: 7g
Carbohydrates: 43g
Fiber: 1.8g
Sugar: 8g
Fat: 9g
Sodium: 250mg
Potassium: 64mg
Phos: 91mg
Bioavailable Phos: 56mg
Calcium: 97mg
Servings

20

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 1 box kidney friendly corn muffin mix

  • 1/3 cup canola oil

  • 1 cup milk

  • 1 large egg

  • 2 jalapenos, seeded and diced

  • 8 oz sharp cheddar cheese, shredded

Directions

  • Preheat oven to 400 degrees.
  • Whisk together corn muffin mix, oil, milk, and egg until smooth.
  • Add diced jalapeno and shredded cheddar cheese. Stir until evenly mixed
  • Grease muffin pans using a non-stick spray (approximately 20 muffins)
  • Spoon mixture into muffin pans. Fill approximately half way.
  • Bake for 16-20 minutes or until muffins are golden brown on top.
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