I love muffins and this recipe is perfect for those bakers that want a quick and delicious muffin to serve at breakfast or at dinner.
Sweet Corn Muffins
1 1/2 cups flour
3/4 cup sugar
1/2 cup cornmeal
2 teaspoons of baking powder
1/4 teaspoon salt
2/3 cup plain low-fat yogurt
1/4 cup melted butter
3 tablespoons milk
1 large egg, lightly beaten
Preheat oven to 375 degrees.
Lightly spoon flour into dry measuring cup, level with a knife. Combine flour, 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 tin. Divide the batter evenly among cups. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cooll on a wire rack. Yield: 1 dozen.
Enjoy!