Sweet Corn Muffins

• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 3/4 cup granulated sugar
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup plain low-fat yogurt
• 1/4 cup butter, melted
• 3 tablespoons fat-free milk
• 1 large egg, lightly beaten
• 2 tablespoons turbinado sugar (optional)

1. Preheat oven to 375u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, cornmeal, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, melted butter, milk, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.
3. Place 12 paper muffin cup liners in muffin cups. Divide the batter evenly among cups. Sprinkle batter evenly with turbinado sugar, if desired. Bake at 375u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

flour, sugar, yellow cornmeal, baking powder, salt, yogurt, butter, milk, egg, turbinado sugar

Taken from www.myrecipes.com/recipe/sweet-corn-muffins (may not work)