ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Corn Muffins

Yield 1 dozen (serving size: 1 muffin)
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.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.