Cornbread Muffins
(24)
  • Number of Servings: 12
Ingredients
2/3 cup granulated sugar1 tsp salt1/4 cup oil (safflower or canola)1 tsp vanilla extract3/4 cup fat-free yogurt (1 small container)1-3/4 cup all-purpose flour1 tbsp baking powder1 cup cornmeal1-1/3 cup soy milk
Directions
Preheat oven to 400*F (200*C).
Lightly spray muffin tins non-stick cooking spray or use muffin liners.
In a large bowl, mix together sugar, salt, oil and vanilla until it forms a fine granular paste.
Stir in yogurt and mix well.
In a separate bowl, mix together flour, baking powder and cornmeal.
Stir flour mixture into yogurt mixture alternately with the soy milk. Beat until well blended.
Bake in preheated oven for 20 minutes or until golden brown. Serve warm.


Number of Servings: 12

Recipe submitted by SparkPeople user 602ELIZABETH.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 201.4
  • Total Fat: 5.3 g
  • Cholesterol: 0.3 mg
  • Sodium: 314.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.2 g

Member Reviews
  • TLORDAGAMA
     I used 1/2 cup of wheat and 1/2 cup of white flour and used Splenda and they came out very well. My husband is happy and that totally counts :-)
    (Remember when baking with Splenda it is recommended for every cup used to add 1/2 cup of non fat dry milk and a teaspoon of baking soda). - 1/3/09
  • CALIDREAMER76
     These were THE BEST Cornbread muffins I have EVER had! Light and moist and slightly sweet. Not at all dry like most cornbread. - 7/1/07
  • PHOEBEJANE
     I made the recipe as written. The sweetness was just right and the texture was great - light and moist. I'll make them again. - 8/20/08
  • SARALOOOBERRY
     Awesome! I added hot pepper flakes, chili powder and lots of cracked black pepper to make them spicy. I thought about adding corn too but hubby doesn't like them. These will replace my normal cornbread muffins! Thanks! - 10/7/07
  • CD1718409
     very good. I like this recipe. It was very moist. I overbaked them a bit, but they still came out fine. I like this recipe becasue I can freeze the rest of the muffins. - 9/13/07
  • PERLINA
     Delicious. As soon as I make them, my husband and my son finish the whole batch!! - 3/29/07
  • VLDUNCAN
     These were wonderful! I had vanilla yogurt on hand so that is what I used, and I used fat free milk instead of soy milk. They were delicious! Very moist and sweet. Served with homemade chili. Will definitely make again. - 1/27/10
  • LISA.BARBE
     Delicious recipe. Made it with soy yogurt and it was just as good - the whole family loved it! - 4/23/09
  • EKOZAKOW
     I always make a recipe the 1st time as is, until now, just did not have all the ingredients but wanted to make for dinner now. Substituted buttermilk for yogurt and did half/half wheat/white flour. They are moist and tasty, just the right amount of sweet. Keeper!!!! - 3/1/09
  • OUTOFIDEAS
     For gluten-free:1/2 c.sugar, 1/2 tsp.salt, 3/4 c.gluten-free flour mix,(rice,tapioca,potato)1 1/2 c.cornmeal, 1 Tbsp.baking pwdr., 1 Tbsp.Flaxseed meal, 1 tsp.xanthun gum, 1/2 c.oil, 1 1/2 c.yogurt/buttermilk mix, 4 eggs(or sub.) w/whites beaten stiff & folded into batter. Bake 20-30min/400 degrees. - 6/30/08
  • MRSPRINCESS07
     Tastes good but will stick to my original recipe; fewer calories than this one. - 6/30/08
  • IWORKING
     Awesome cornbread muffins. I cut the sugar to 1/4 c and they were still sweet enough - 12/29/07
  • APPLEPIEDREAMS
     Love these! I love the sweeter, creamier texture to these muffins. - 12/29/07
  • ERIKA00177
     These were delicious and my brother could not stop eating them. My mom thought they were a little too sweet, so I might try putting in less sugar next time. - 11/6/07
  • BLKESTIN
     These are very moist and tasty. I used vanilla flavored soy milk which gave them a little more sweetness and flavor. Next time I might try adding a little orange or lime zest. These will definitely be staples in our house. - 10/14/07
  • SRIVERS1
     These were so good. They were so light and moist. Family just loved them. - 8/18/19
  • SHASHYK
     very good, will make these again - 12/2/11
  • ENGLTEACH
     Uh-mazing! I doubt I've EVER had such delicious muffins! Seriously. I followed the recipe exactly except I used Fat-free milk. Used plain yogurt, but will try orange cream next time. Mmmm... - 7/17/11
  • MISSDQ
     These were so simple to make and very delicious. - 2/22/11
  • KDCLEWIEN1
     I subbed baking splenda for the sugar, no salt sodium free alternative for the salt, evoo for the canola oil, and plain old milk for the soy milk(because I didn't have the soymilk). Doing so reduced the calories as well the sodium which I needed. Thanks for sharing. - 9/26/10
  • DRAE2409
     I used what I had on hand--1% milk (cow's) and Zoi Greek plain nonfat yogurt. I also reduced the sugar to 1/4 c since I don't like super-sweet cornbread. I haven't tried them yet, but they smell delicious!! And they're going with my SP turkey chili recipe I am making right now! Thanks! - 7/31/10
  • JANHEALTHY
     nice moist, sweet taste, not dry like some corn bread, - 6/21/10
  • BIBLECHICK
     Staying clear of white sugar and soy. - 4/20/09
  • DOINFINE
     I love cornbread! This sounds healthy and good! - 4/20/09
  • LMBRISTOL
     This looks like a great recipe -- I am looking forward to trying it. - 3/1/09



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