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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
Adapted from myrecipes.com
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.
185 cal, 4.5g fat, 32.7g carbs, 201mg sodium
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