Cornmeal Muffins Recipe
these corn meal muffins can be baked up any time for healthy snacking. Prepared with a batter of yogurt, cornmeal, eggs and flour, the cornmeal muffins are baked to a golden brown.
Ingredients
| Flour | 1 Cup (16 tbs) | |
| Yellow cornmeal | 3/4 Cup (16 tbs) | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Shortening | 1/3 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| 1 8-ounce container plain yogurt | ||
| Butter | 1/4 Cup (16 tbs), melted | |
Directions
Preheat oven to 375°.
Sift dry ingredients in large bowl.
Cut in shortening until mixture re-sembles coarse meal.
Combine egg, yogurt and butter in small bowl; add to dry mixture, stirring just until moistened.
Spoon batter into greased muffin cups or mini-muffin pans.
Bake 1 8 to 20 minutes or until golden.
Sift dry ingredients in large bowl.
Cut in shortening until mixture re-sembles coarse meal.
Combine egg, yogurt and butter in small bowl; add to dry mixture, stirring just until moistened.
Spoon batter into greased muffin cups or mini-muffin pans.
Bake 1 8 to 20 minutes or until golden.
Chef
