Green Onion Corn Muffins In Flowerpots

• 8 unglazed terra-cotta pots (2 1/2 to 2 3/4 in. tall and 2 1/4 to 2 1/2 in. wide, about 1/2-cup capacity)
• 8 pieces (7 1/2 in. square) cooking parchment
• 1 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup sugar
• 1 cup plain nonfat yogurt
• 1/2 cup thinly sliced green onions
• 1/4 cup melted butter or margarine
• 1/4 teaspoon caraway seed (optional)

1. Wash pots with soap and water, and dry well. Line pots with cooking parchment: Gently push center of a square into each pot; bend parchment edges outward slightly over edges of pots.
2. In a small bowl, mix flour, cornmeal, baking powder, baking soda, and salt.
3. In another bowl, beat eggs and sugar until well blended. Add flour mixture, yogurt, onions, and melted butter; stir just until batter is evenly moistened.
4. Spoon batter equally into lined pots, filling pots almost to the top. Sprinkle with caraway seed. Set pots slightly apart in a 9- by 13-inch baking pan.
5. Bake muffins in a 400u0b0 regular or 375u0b0 convection oven until tops are lightly browned and centers are firm to touch, 18 to 20 minutes. Let muffins cool in pots 5 to 10 minutes.
6. Serve warm, or invert pots to remove muffins and lay on their sides on racks to cool. Serve muffins in parchment liners.
7. Nutritional analysis per muffin.

pots, cooking parchment, flour, yellow cornmeal, baking powder, baking soda, salt, eggs, sugar, nonfat yogurt, green onions, butter, caraway

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