PPK Sunny Side corn muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 129.6
  • Total Fat: 3.1 g
  • Cholesterol: 0.2 mg
  • Sodium: 233.6 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.0 g

View full nutritional breakdown of PPK Sunny Side corn muffins calories by ingredient
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From the Post Punk Kitchen www.theppk.com but less suger, less oil, added blueberries From the Post Punk Kitchen www.theppk.com but less suger, less oil, added blueberries
Number of Servings: 12


    1 cup wheat flour
    1 cup cornmeal
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/3 cup sugar
    1/2 cup yogurt
    3/4 cup soymilk
    2 tablespoons oil
    1 teaspoon vanilla
    1/4 teaspoon finely grated lemon zest
    1 cup blueberries


Preheat oven to 400.

In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.

(I reduced the oil dramatically so watch that they don't burn in the oven!)

Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.

Number of Servings: 12

Recipe submitted by SparkPeople user MEGABOMB.

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