Recipe: Healthier Corn Muffins

I was in a definite “baking” mood today.  At Sean’s request, I decided to give homemade corn muffins a try.  I had one problem: we were out of milk & the milk we tried to buy at Shaw’s LITERALLY had YESTERDAY as a “sell by” date.  Each bottle.  This caused me to get creative & try to find a recipe that didn’t require milk.

I actually found a “healthier” recipe that called for fat-free yogurt – which I DO have – instead of milk.  Sounded interesting.  I gave it a try & (if I do say so myself) think the muffins came out well.  They were really easy to make – here’s what you need to make them:

INGREDIENTS:

• 1 c. flour
• 1 c. cornmeal
• 1/4 c. sugar
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 c. fat free vanilla yogurt
• 2 eggs

DIRECTIONS:

1. Pre-heat the over to 350 degrees
2. Mix the flour, corn meal, sugar & salt in medium to large bowl
3. In a separate bowl, mix the baking soda & yogurt
4. Add the yogurt into the dry ingredients
5. Beat the eggs and mix in with the other ingredients
6. Grease muffin tins & add mixed ingredients into the tins
7. Bake at 350 degrees for 18 – 20 minutes or until the muffins are light golden brown; to test to see if they’re done, insert a butter knife into the center of a muffin.  If, once removed, the knife is clean, the muffins are done.

Yields: 10 muffins

Calories per muffin: 150

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