|Flour||1 Cup (16 tbs)|
|Yellow cornmeal||3⁄4 Cup (12 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|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|
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.