Sweet Corn Muffins

By dashy_65

Ingredients

• 1 1/2 cups  all-purpose flour (about 6 3/4 ounces)
• 3/4 cup  granulated sugar
• 1/2 cup  yellow cornmeal
• 2 teaspoons  baking powder
• 1/4 teaspoon  salt
• 2/3 cup  plain low-fat yogurt
• 1/4 cup  butter, melted
• 3 tablespoons  fat-free milk
• 1 large egg, lightly beaten
• 2 tablespoons  turbinado sugar (optional)

Details

Servings 12

Preparation

Step 1

Preheat oven to 375°.

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.

Nutritional Information
Calories:
185 (22% from fat)
Fat:
4.5g (sat 2.6g,mono 1.2g,poly 0.3g)
Protein:
3.5g
Carbohydrate:
32.7g
Fiber:
0.6g
Cholesterol:
29mg
Iron:
1mg
Sodium:
201mg
Calcium:
33mg