Corn Muffins

This came from the lid of Dannon Light & Fit Yogurt. Fast, easy, just the right amount of sweet goodness.


1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 large eggs
1 1/4 cup Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1/4 cup canola oil


1. Preheat oven to 375 degrees F; lightly grease or line twelve 2" muffin tins (regular muffin size)
2. In a larger bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In a smaller bowl whisk together eggs, yogurt, and oil; add this yogurt mixture to the flour mixture,and stir the batter until it is combined.
3. Divide the batter among the muffin tins (they'll be nearly full), and bake the muffins in the middle of the oven for 15-20 minutes, or until a tester comes out clean.
4. Let the muffins cool in the tins on a rack for three minutes, turn them out onto the rack and let them cool completely. Keep in an airtight container and eat within a couple days.

Yields 12 muffins