Corn Muffins…Plain, Orange-Cranberry, Maple-Bacon
Ingredients
- Nonstick Cooking Spray
- 1 cup yellow corn meal
- 3/4 cup All purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 2 eggs lightly beaten
- 3/4 cup milk
- 1/4 cup low fat plain yogurt
- 3 tbsp Vegetable oil
- 1/4 cup dried cranberries per 1 cup of batter
- 1 tsp finely shredded orange peel per 1 cup of batter
- 1/4 cup chopped, crisp low sodium bacon per 1 cup of batter
- 1 tbsp pure maple syrup per 1 cup of batter
- 1/4 tsp course ground black pepper per 1 cup of batter
- whipped cream cheese
- red pepper jelly or other jelly
Instructions
- 1. Preheat oven to 350. Line fifteen 2 1/2 inch muffin cups with bake cups. Coat cups with cooking spray; set pans aside.
- 2. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl combine eggs, milk, yogurt, and oil. Add egg mixture all at once to cornmeal mixture. Stir until moistened.
- 3. If desired, fold Add-Ins into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake for 20 -25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool on wire racks for 5 minutes. Serve warm. If desired, serve with cream cheese and pepper jelly.
- To make ahead: Prepare as directed through step 2. Divide batter between three 1 quart freezer bags or 1cup microwave-safe, airtight containers. Freeze for up to 1 month. When ready to use, thaw one or more portions of batter overnight in the refrigerator. Or thaw one portion at a time in the microwave on 30% power for 1 1/2 - 2 minutes, stirring every 30 seconds. Continue as directed in Step 3.
