Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes March 2008

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Recipe Summary

Yield:
48 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Mist two mini muffin pans (12 cups each) with nonstick cooking spray. Melt butter in small saucepan over mediumlow heat. Add onion and cook, stirring, for 3 minutes (do not let brown). Add garlic and cook for 2 minutes longer, stirring often. Set aside to cool.

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  • Whisk together flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne pepper. In a separate bowl, whisk together yogurt, milk and eggs. Stir in onion mixture and cheese. Make a well in flour mixture and add milk mixture, stirring until just combined (do not overmix).

  • Spoon 1 Tbsp. of batter into each muffin cup. Bake 10 to 12 minutes, until a toothpick dipped in center of a muffin comes out clean. Place pans on a wire rack to cool for 5 minutes. Remove muffins to rack to cool slightly. Serve warm.

Nutrition Facts

41 calories; fat 2g; saturated fat 1g; protein 1g; carbohydrates 5g; cholesterol 14mg; sodium 91mg.
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