CORN BREAD MUFFIN
Makes 12 normal sized muffins
1/2 cup unsalted
butter melted and cooled
¼ cup brown sugar
¼ cup honey
2 eggs
1 teaspoon baking
powder
½ teaspoon baking
soda
¼ teaspoon salt
¾ cup plain yogurt
mixed with ¼ of water (or 1 cup buttermilk)
1 cup all-purpose
flour
1 cup corn meal
- Preheat oven to 400 F
- Spray your muffin pan with grease to ensure
muffins won’t stick to the pan
- In a large bowl whisk together all the dry ingredients
(flour, corn meal, brown sugar, baking powder, baking soda and salt)
- Mix together all the other ingredients (egg, yogurt
mixture, honey and butter)
- Combine all the wet and dry mixes together
- Divide the batter evenly into 12 muffin cups
- Bake 10-15 minutes until a toothpick inserted
in the middle of a muffin comes out clean
- Allow it to cool before removing the muffins
