Extra Large, Super Moist Corn Muffins

As promised, here is a great new recipe for those corn muffins that snuck into some photos last week. These muffins rise to high heights but still stay moist with the addition of yogurt. Plus there is a dash of cinnamon in there that adds the perfect taste to cut the heat in a bowl of spicy chili.

Ingredients (6 super large muffins)

1 cup corn kernels

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup whole wheat flour

1/3 granulated sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 cup low fat plain yogurt

1/4 cup low fat milk

1/4 canola oil

2 large eggs

Preheat the oven to 375F degrees and grease your muffin pan. Whisk together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Toss in the corn kernels.

Whisk yogurt, milk, oil and eggs.  

Pour the mixture of wet ingredients into the dry ones and give it a good mix, but be sure not to over mix. 

Spoon into the prepared muffin tin about 3/4 of the way full.

Cook until lightly brown and until a toothpick comes out clean, about 18-22 minutes. 

These will keep fresh in a Ziploc bag for up to 3 days. Enjoy!