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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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