CORN MUFFINS
I found this on a Dannon Light & Fit yogurt carton, posting it so I don't lose it...I'm taking a guess on prep time.
Provided by tank_girl
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F; lightly grease or line 12 2-inch muffin tins.
- 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.
- Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.
- 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.
Nutrition Facts : Calories 159.6, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 199, Carbohydrate 24.2, Fiber 1, Sugar 8.5, Protein 3
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