Cornmeal and Brown Sugar Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These delicious muffins are served at the Lion House in Salt Lake City, and the recipe is from the Lion House Recipes Lite Cookbook. Ingredients:
1/2 cup brown sugar, firmly packed |
1/4 cup white cornmeal |
2 cups flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup low-fat vanilla yogurt |
3 tablespoons skim milk |
1 tablespoon margarine, melted |
1 teaspoon vanilla |
1 egg |
1 tablespoon brown sugar |
2 teaspoons white cornmeal |
Directions:
1. Preheat oven to 400 degrees F. Spray 12 muffin cups with nonstick cooking spray; set aside.
2. In a medium bowl, stir together 1/2 cup brown sugar, 1/4 cup cornmeal, flour, baking powder, baking soda, and salt. Make a well in center of dry mixture.
3. Combine yogurt, milk, melted margarine, vanilla, and egg. Pour into well in dry ingredients and stir just until moistened.
4. Spoon batter evenly into the prepared muffin tins.
5. Combine 1 tablespoon brown sugar with 2 teaspoons cornmeal; sprinkle over tops of muffins.
6. Bake for 15 to 18 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean. Remove muffins immediately from pans and cool on wire racks.
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