Corn Muffins

9 ingredients
4 steps

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 1/4 cups dannon light & fit nonfat vanilla yogurt or 1 1/4 cups non-fat strawberry yogurt
  • 1/4 cup canola oil

Directions

  1. 1
    Preheat the oven to 375°F; lightly grease or line 12 2-inch muffin tins.
  2. 2
    In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and oil; add yogurt mixture to flour mixture and stir until batter is combined.
  3. 3
    Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.
  4. 4
    Let muffins cool in the tins on a rack for 3 minutes, turn them out on to the rack and let cool completely. Muffins may be made 1 day in advance and kept in an airtight container.

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