Corn Muffins

Name: Corn Muffins
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

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

Preheat the oven to 375°F; lightly grease or line 12 2-inch muffin tins.
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

Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.
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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