I have a bad habit of baking late at night, especially on weeknights. I’ve been craving these muffins for a while now, so I picked up the ingredients when I was grocery shopping tonight. They’re easy to put together and incredibly moist from the yogurt. I love having these in the house to bring to work for breakfast (or to eat two of them at 11pm as a snack).
Sweet Corn Muffins
Cooking Light Jan/Feb 2007
1 ½ cups all-purpose flour (about 6 3/4 ounces)
¾ cup granulated sugar
½ cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup plain low-fat yogurt
¼ cup butter, melted
3 tablespoons fat-free milk
1 large egg, lightly beaten
2 tablespoons turbinado sugar (optional)
After baking, cool completely, place in a zip-top plastic bag, and refrigerate or freeze a batch of these simple muffins. To reheat, just place them in a microwave at HIGH for 15 seconds if refrigerated, 30 seconds if frozen. You can pair one with a carton of yogurt or a hard-cooked egg for an easy breakfast on the run.
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, melted butter, milk, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.
Place 12 paper muffin cup liners in muffin cups. Divide the batter evenly among cups. Sprinkle batter evenly with turbinado sugar, if desired. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
Yield: 1 dozen (serving size: 1 muffin)
CALORIES 185(22% from fat); FAT 4.5g (sat 2.6g,mono 1.2g,poly 0.3g); PROTEIN 3.5g; CHOLESTEROL 29mg; CALCIUM 33mg; SODIUM 201mg; FIBER 0.6g; IRON 1mg; CARBOHYDRATE 32.7g
MacGourmet Rating: 5 Stars