LYDIA’S MOIST HEALTHY CORNMEAL MUFFINS
1 cup Yellow cornmeal
1 cup All-purpose flour
½ cup Granulated sugar
1 teaspoon Baking powder (I use Rumford-aluminum free)
1 teaspoon Baking soda
½ teaspoon Cinnamon or nutmeg (optional) increase or decrease amount as you prefer
¼ teaspoon Salt
2 Large eggs
1 ¼ cups Vanilla yogurt (I use Dannon vanilla regular – can use non-fat version)
¼ cup Oil (I used extra virgin olive oil)
½ cup Raisins or chopped dates-optional (I used raisins)
½ cup Chopped walnuts or pecans (optional)
Cinnamon-sugar Use for topping (optional) or nutmeg and granulated sugar
Yield: Approx. 14 muffins-depending on optional ingredients used and how much of each
Preheat oven to 375 and lightly grease or line 2” muffin tins (I sprayed paper liners and it worked great).
In a sifter or bowl, combine flour, sugar, baking powder, baking soda salt (and spices if using them). Add cornmeal and mix well.
Whisk together eggs, yogurt and oil, (raisins or dates and nuts if using them).
Add wet ingredients to dry, mixing only until combined and put into prepared muffin pans/liners – filling 2/3 to 3/4 full.
Bake in middle of oven for 20 minutes (convection oven took me 10 minutes to bake them). Use a tester or toothpick to be sure they are done, but do not over-bake. Let the muffins cool in the pans on a rack for 3 minutes and turn them out onto the rack, and let them cool completely before storing in an airtight container or freezing them.
They are moist, tasty, not grainy or crumbly and have a nice crunchy golden top when warm out of the oven. The cinnamon sugar or nutmeg and sugar topping gives a great “finish” to them.
Nutritional information per serving – 1 muffin: using non-fat yogurt and no “optional” ingredients
Calories 190; calories from fat 50, total fat 6g, saturated fat .5g, trans fat 0g; cholesterol 35mg; sodium 210mg; carbohydrates 30g; dietary fiber 1g; protein 4g; calcium 4% DV.
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