Strawberry Corn MuffinsFrom THE BEECHMONT INN BED & BREAKFAST
Cooking Time:20 - 25 minutes
- 1 cup Cornmeal
- 1 cup Flour
- 1/3 cup Sugar
- 2 tsp. Baking Powder
- 1/2 tsp. Salt
- 2 cups Strawberries (cut in small pieces)
- 1 cup Vanilla Yogurt
- 1/4 cup Canola Oil
- 1 Egg; slightly beaten
Preheat oven to 350 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture.
In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix. Fill muffin cups about 2/3 full and bake for 20 - 25 minutes. Makes 1 dozen.