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Cornmeal Muffins

Yogurt.Cooks's picture
these corn meal muffins can be baked up any time for healthy snacking. Prepared with a batter of yogurt, cornmeal, eggs and flour, the cornmeal muffins are baked to a golden brown.
Ingredients
  Flour 1 Cup (16 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Egg 1 , lightly beaten
  Plain yogurt 8 Ounce (1 Container)
  Butter 1⁄4 Cup (4 tbs), melted
Directions

Preheat oven to 375°.
Sift dry ingredients in large bowl.
Cut in shortening until mixture resembles coarse meal.
Combine egg, yogurt and butter in small bowl; add to dry mixture, stirring just until moistened.
Spoon batter into greased muffin cups or mini muffin pans.
Bake 18 to 20 minutes or until golden.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday, Healthy
Servings: 
1

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4.236665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2367 Calories from Fat 1164

% Daily Value*

Total Fat 131 g202.3%

Saturated Fat 52.5 g262.3%

Trans Fat 9 g

Cholesterol 361.9 mg120.6%

Sodium 1393.9 mg58.1%

Total Carbohydrates 264 g88.1%

Dietary Fiber 11.3 g45.2%

Sugars 77.9 g

Protein 35 g71%

Vitamin A 37.5% Vitamin C 1.9%

Calcium 33.5% Iron 60.4%

*Based on a 2000 Calorie diet

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Cornmeal Muffins Recipe