Sweet Corn Muffins

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.

Yield:

1 dozen (serving size: 1 muffin)

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 22 %
Fat 4.5 g
Satfat 2.6 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 3.5 g
Carbohydrate 32.7 g
Fiber 0.6 g
Cholesterol 29 mg
Iron 1 mg
Sodium 201 mg
Calcium 33 mg

Ingredients

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plain low-fat yogurt
1/4 cup butter, melted
3 tablespoons fat-free milk
1 large egg, lightly beaten
2 tablespoons turbinado sugar (optional)

Preparation

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.

Note:

Liz Zack,

January 2007