Rating: 4.5 stars
12 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Liz Zack
Recipe by Cooking Light January 2007

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Yield:
1 dozen (serving size: 1 muffin)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

185 calories; calories from fat 22%; fat 4.5g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.3g; protein 3.5g; carbohydrates 32.7g; fiber 0.6g; cholesterol 29mg; iron 1mg; sodium 201mg; calcium 33mg.
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