Corn Muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/4 cups dannon light & fit nonfat vanilla yogurt or 1 1/4 cups non-fat strawberry yogurt
• 1/4 cup canola oil

1. Preheat the oven to 375u0b0F; lightly grease or line 12 2-inch muffin tins.
2. In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together eggs, yogurt, and oil; add yogurt mixture to flour mixture and stir until batter is combined.
3. Divide batter among the muffin tins, and bake on middle rack for 20 minutes or until tester comes out clean.
4. Let muffins cool in the tins on a rack for 3 minutes, turn them out on to the rack and let cool completely. Muffins may be made 1 day in advance and kept in an airtight container.

yellow cornmeal, flour, granulated sugar, baking powder, baking soda, salt, eggs, vanilla yogurt, canola oil

Taken from www.food.com/recipe/corn-muffins-321945 (may not work)