Cornbread muffins

This recipe is awesome as it uses natural yogurt instead of butter, making cornbread on the side a smashingly healthy choice. Yet, they still taste buttery, it’s a baking mystery I tells you!


Ingredients
½ cup flour
½ cup of cornmeal (also known as polenta – found in with the polish food in UK supermarkets and with the pasta in Australian)
1 tablespoon sugar (more or less to taste)
½ teaspoon baking soda
¼ teaspoon salt
½ cup plain fat-free yogurt
1 egg
¼ whole kernel corn, drained

Method
Preheat oven to 180 C. In a medium bowl combine dry ingredients. Then put everything else in and give it a good stir. Pour in to a sprayed square tray or fill eight muffin cups to about ½ full, as I have.

Bake for approximately 20 minutes, best served warm.  When I defrost them to have with leftovers, I often pop them back in to the oven to give them that crustiness again.

Healthy? 80 calories a serve/muffin.

Gluten free: Switch out the flour for your GF flour alternative and these taste exactly the same.

Do: add an optional ¼ cup jalapenos and/or olives – it’s great if you are making it to go with chilli con carne, not so much with dishes like Moroccan lentil soup, too many flavours.

Storage: Store in an airtight container or they freeze well. Putting them back in the oven for 10 minutes when serving with leftovers is extra nice.

2 Comments on Cornbread muffins

  1. Anne
    14 June 2011 at 11:44 am (6 years ago)

    this will be the first recipe we try, we love cornbread and would be interested to try yours with yoghurt in it. Cheers A & M

    Reply
    • Clever muffin
      14 June 2011 at 9:50 pm (6 years ago)

      I’m so glad – sans salt of course for M. Hope all is well afloat.

      Reply

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