Cornmeal Muffins

Cornmeal Muffins

Preparation

These muffins freeze well, so make a double batch for a treat on workday mornings.

Prep Time:  15 minutes

Bake Time:  15-20 minutes

Makes:  8

Ingredients

canola oil for greasing muffin tin
1/2 cup & 2 Tbsp.
all-purpose flour
1/2 cup
sugar
1/2 tsp.
baking soda
1 1/2 tsp.
baking powder
1 1/2 tsp.
salt
1 1/2 tsp.
cinnamon
1 cup
cornmeal
3
large eggs
3/4 cup
plain yogurt
1/2 tsp.
vanilla
1/2 cup
vegetable oil
1/2 tsp.
lemon zest
3/4 cup
SunRype FruitSource Bites (any flavor, cut in half)

Instructions

Preheat oven to 350°F. Grease muffin tin with canola oil and dust with flour. Mix together flour, sugar, baking soda, baking powder, salt, cinnamon and cornmeal. In a separate bowl, lightly whisk the eggs, yogurt and vanilla. Gently stir into dry ingredients. Pour oil into mixture while mixing continuously. When oil is completely incorporated, fold in lemon zest and SunRype FruitSource Bites. Fill greased muffin tins to the top and bake for 15-20 minutes. Insert a cake tester to ensure that the muffins are fully cooked (it should come out clean).

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