CLASSIC CORNMEAL MUFFINS
MAKES 12 MUFFINS HANDS-ON TIME 20 MINUTES TOTAL TIME 35 MINUTES
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.
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.