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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Corn Muffins

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 large eggs
  • 1 1/4 cups Dannon® Light 'n Fit® Vanilla, Cherry Vanilla or Strawberry nonfat yogurt
  • 1/4 cup canola oil

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