CLAS­SIC CORN­MEAL MUFFINS

MAKES 12 MUFFINS HANDS-ON TIME 20 MIN­UTES TO­TAL TIME 35 MIN­UTES

Canadian Living - - Home Baking -

2 eggs

⅔ cup gran­u­lated sugar

1 cup 2% milk

⅔ cup Balkan-style yo­gurt

½ cup un­salted but­ter, melted and slightly cooled

1½ cups + 1 tbsp corn­meal, di­vided

1¼ cups all-pur­pose flour

2 tsp bak­ing pow­der

1 tsp salt

½ tsp bak­ing soda Pre­heat oven to 400°F. Mist 12-cup muf­fin pan with cook­ing spray or line with pa­per lin­ers.

In large bowl, whisk to­gether eggs and sugar. Whisk in milk, yo­gurt and but­ter.

In bowl, whisk to­gether 1½ cups of the corn­meal, flour, bak­ing pow­der, salt and bak­ing soda. Stir into egg mix­ture just un­til com­bined.

Di­vide bat­ter among pre­pared muf­fin cups. Sprin­kle with re­main­ing 1 tbsp corn­meal. Bake un­til cake tester in­serted in cen­tres comes out clean, 16 to 17 min­utes. Let cool in pan on rack for 10 min­utes. Re­move from pan; let cool com­pletely.

PER MUF­FIN

about 270 cal, 5 g pro, 10 g to­tal fat (6 g sat. fat), 40 g carb (2 g di­etary fi­bre, 13 g sugar), 55 mg chol, 365 mg sodium, 142 mg potas­sium. % RDI: 9% cal­cium, 12% iron, 9% vit A, 16% fo­late.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.