Best Yogurt Corn Muffins Recipes
YOGURT CORN MUFFINS
Steps:
- Directions 1.Preheat the oven to 375 degrees F; lightly grease or line twelve 2" 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 the flour mixture, and stir the batter until it is just combined. 3.Divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. 4.Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. 5.The muffins may be made 1 day in advance and kept in an airtight container. Yields 12 2" Muffins, 12 servings
CORN MUFFINS WITH YOGURT
Number Of Ingredients 10
Steps:
- Beat together yogurt, butter, agave and eggs in small bowl. Set aside. Combine flours, cornmeal, baking powder, salt and baking soda in large bowl. Add agave mixture. Stir just enough to barely moisten flour. Do not over mix. Spoon batter into paper-lined or greased muffin cups. Bake in preheated 350°F oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean. Remove from pan cool slightly on wire racks. Serve warm.
Nutrition Facts : Nutritional Facts Serves
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