eastofthemoon

I recently tried out a new muffin recipe, lemon cornmeal muffins. They were listed in the "Healthy Muffin" section, so I'm assuming these guys aren't too bad calorie wise.

Lemon Cornmeal Muffins

Ingredients:

Oil or melted butter for greasing if using
4 lemons
3 tbsp low-fat plain yogurt*
1 1/4 cups of all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
2 cups yellow cornmeal
1/2 superfine sugar
2 large eggs
6 tbsp sunflower oil*

Directions:

Preheat the oven to 400˚F/200˚C. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Finely grate the rind from the lemons and squeeze the juice.* Make up the juice to 1 cup with yogurt and add the lemond rind.

Stift in the flour, baking powder, and baking soda into a large bowl. Stir in the cornmeal and sugar.

Lightly beat the eggs in a large pitcher or bowl, then beat in the oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch.

Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Makes about 12 muffins.

Source: 1 Mix, 100 Muffins by Susanna Tee.

*I ended up using low fat lemon yogurt instead of plain, and I found it work just fine with it.
* I used canola oil instead and again, it tasted just fine.
*I didn't bother grating the rind, I just squeezed the juice out.