Yogurt Corn Bread or Corn Muffins
Makes 1 9x9-inch corn bread or 12 muffins
1 cup unsifted all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar (or 2 packets of Splenda)
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unflavored yogurt
1 egg, slightly beaten
3 tablespoons butter, melted
Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. Make a well in the center and add the yogurt, egg and melted butter. Stir to blend the liquid and dry ingredients. Turn the batter into a greased 9x9-inch pan or spoon into greased muffin cups, filling each 2/3 full. Bake in a preheated 425` oven 25 to 30 minutes or until golden brown and cooked through.
The Book of Yogurt; An International Collection of Recipes
By Sonia Uvenzian (ISBN: 0-89286-135-5)
Pg. 122
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