Freezer Friday: Sweet Corn Muffins

Welcome to Freezer Friday! Add your link to your Freezer Friday post (not just the blog). Make sure you include freezing, thawing and reheating instructions.

These are great muffins and you can freeze them! I have used vanilla yogurt when I am out of plain.

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
1/4 tsp salt
2/3 cup plain/vanilla low/non-fat yogurt
1/4 cup butter, melted
3 tbl milk
1 large egg, beaten

Preheat oven to 375 degrees. Combine flour, sugar, cornmeal, baking powder and salt in a medium bowl with a whisk. Combine yogurt, butter, milk and egg with a whisk in another bowl. Then add the wet to dry ingredients. Stir just until moist. Then put the mix into muffin tins. Bake for 20 minutes or until toothpick comes out clean. Cool on a wire rack. Makes 12.

Freeze individually and just thaw in the frig!

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