You know what it's like when you've let the dishes pile up in the sink, the bathroom get too dirty, or the laundry become a bit too daunting? Yeah, I have neglected this blog for a couple weeks now which means I've got several things to post today.
I found this mini corn muffin recipe on justbento a few weeks ago and thought it sounded really tasty. Plus, I had some leftover yogurt I needed to use up. Unfortunately, I over baked the muffins and they were practically inedible :( If baked properly, I recommend serving them with some maple butter--mix together softened/melted butter with maple syrup and allow to refirm.
Pumpkin and Yogurt Corn Muffins
Ingredients
- 1 cup cornmeal
- 1 cup minus 2 tbsp flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pumpkin pie spice mix
- 3 tbsp raw cane sugar
- 2 eggs
- 3 tbsp canola oil
- 1 cup canned pumpkin
- 1/3 cup lowfat plain yogurt
Method
- Preheat oven to 350 degrees. Spray a mini muffin tin.
- Whisk the dry ingredients together in a bowl. In a separate bowl, mix together the wet ingredients. Add the wet to the dry and mix until just blended.
- Spoon into muffin tins and bake for 20 minutes or so. Be sure not to overbake or they will be dry!
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