Friday, October 17, 2008

Yogurt Cornbread Muffins

I found this recipe on You will notice that it doesn't have any fats or oils added. The muffins are still very moist.

1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1/4 c. sugar
3/4 c. yellow cornmeal
1/2 c. milk
1 egg, beaten
1 c. plain yogurt

Stir first 4 ingredients. Add sugar and cornmeal. Stir in mixture of milk, egg and yogurt. Bake in greased muffin tins at 375 degrees for 20 minutes. Yields 12 muffins.

Variation: Auntie Bucksnort likes to add some additional sugar (1/2 cup brown sugar), 2 tbl. lemon juice, and grated lemon rind. She substitutes sour cream for half of the yogurt, and uses buttermilk instead of milk. As you can see, this is way more complicated than I thought it would be, but that's the creative kind of cook she is! Her muffins are delicious.

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