Wednesday, April 6, 2011

Lightened Corn Bread Muffins

1/2 c whole wheat flour
1/2 c cornmeal
1 1/2 TBSP brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup (8 ounces) plain nonfat yogurt

Heat oven to 400 and spray a 6 cup muffin tin with cooking spray.

In a medium bowl, mix dry ingredients. In a small bowl, mix wet. Form a hole in the center and add wet ingredients into dry. Stir until just combined.

Bake 15-18 minutes. Cool 5 minutes and move to a cooling rack. Let cool completely before storing.

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