CORN MUFFINS

Corn Muffins image

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

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

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

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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