Honey Corn Muffins

3/4 cup plain yogurt
1/3 cup butter, melted
1/2 cup honey
2 eggs
3/4 cup all- purpose flour
3/4 cup whole wheat flour
3/4 cup cornmeal
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
Beat together yogurt, butter, honey, and eggs in small bowl. Set aside. Combine flours, cornmeal, baking powder, slat, and baking soda in large bowl. Add honey mixture. Stir just enough to barely moisten flour. Do not over mix. Spoon batter into paper-lined or greased muffin cups. Bake in preheated 350F oven 20 to 25 minutes or until toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks . Serve warm.

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Honey Graham Muffins
Honey Corn Muffins