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Corn Muffins Recipe

   
 

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     Corn Muffins

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 large eggs
1 1/4 cups Dannon Light & Fit Vanilla or Strawberry yogurt
1/4 cup canola oil
 

Instructions
1. Preheat the oven to 375; lightly grease or line twelve 2 inch muffin tins.
2. In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk together eggs, yogurt and oil- add yogurt mixture to the flour mixture and stir the batter until it is combined.
3. Divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes or until a tester comes out clean.
4. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.


Originally Submitted
2/1/2012





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