Corn Muffins

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups dannon light & fit nonfat vanilla yogurt or non-fat strawberry yogurt
• 1/4 cup canola oil

Directions

1. 1

   Preheat the oven to 375°F; lightly grease or line 12 2-inch muffin tins.

2. 2

   In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and oil; add yogurt mixture to flour mixture and stir until batter is combined.

3. 3

   Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.

4. 4

   Let muffins cool in the tins on a rack for 3 minutes, turn them out on to the rack and let cool completely. Muffins may be made 1 day in advance and kept in an airtight container.