YOGURT CORNBREAD
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. -Amanda Andrews of Mansfield, Texas
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Combine the first 5 ingredients. In another bowl, combine remaining ingredients. Stir into dry ingredients just until moistened. Pour into an 8-in. square baking dish coated with cooking spray. Bake until a toothpick comes out clean, 16-20 minutes.
Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 349mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CORN MUFFINS
Steps:
- Preheat the oven to 350 degrees F.
- Line 12 muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
JACKY'S FRUIT AND YOGURT MUFFINS
These are very moist muffins. Match the type of yogurt to the type of fruit you are using.
Provided by Sue Litster
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Stir together flour, sugar, baking soda and baking powder. In a separate bowl, combine yogurt, egg, vanilla, butter and blueberries. Stir mixtures together just until combined; batter will be very thick. Scoop into prepared muffin cups.
- Bake in preheated oven for 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 38.1 g, Cholesterol 25.8 mg, Fat 4.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 179.3 mg, Sugar 20.6 g
YOGHURT CORN MUFFINS WITH CORN
These muffins are fluffy, soft and very yummy! They feature three types of flour and use yoghurt in place of milk to give them a softer texture. They taste rather sweet if you use the sugar, but you could also turn them into savoury bites by adding some ground chili or other spices to the dough. Feel free to play with this basic recipe.
Provided by Lalaloula
Categories Quick Breads
Time 30m
Yield 6 big muffins
Number Of Ingredients 11
Steps:
- In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
- In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).
- Pour into prepared muffin tins.
- Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.
- Enjoy!
CORN MUFFINS (MADE WITH YOGURT)
Amazingly delicious first attempt at corn muffins.
Categories Side Items Vegetarian Vegetarian Side Items Side Dish Side Items Side Dish
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together.
- Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps. This turned out rather thick for me (almost dough consistency). Add milk slowly until it starts to thin out to a thick, pourable consistency.
- Add olive oil.
- Spray 9 x9 glass baking dish with non stick spray. Pour in born mixture. Bake for 20 minutes. Let cool and slice into 9 squares. ENJOY!
Nutrition Facts : Nutritional Info Servings Per Recipe 9 Amount Per Serving Calories
CORNMEAL, CRANBERRY AND YOGURT MUFFINS
I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.
Provided by pansregnig
Categories Quick Breads
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
- Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
- Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.
CHIVE-CORN MUFFINS
Steps:
- Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended. Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.
- Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.
CRANBERRY YOGURT MUFFINS
The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.
Nutrition Facts :
ANYTIME YOGURT CARROT MUFFINS
I don't bake. So these muffins had to be easy to understand, with no wonky ingredients. First you mix the dry ingredients. Then you mix the wet. Add the wet to the dry, yadda yadda yadda. About thirty minutes later, and look at those little crests and peaks! The raisins add little pockets of sweet here and there, the carrots add a delicious, delicate moisture and the yogurt adds this gorgeous subtle tang.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
- Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
- Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
- Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
- Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.
RASPBERRY CORN MUFFINS
Categories Bread Breakfast Brunch Bake Vegetarian Quick & Easy Yogurt Raspberry Cornmeal Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.
More about "yogurt corn muffins food"
HONEY YOGURT CORNBREAD MUFFINS | THE LEAF …
From leaf.nutrisystem.com
THE BEST CORNBREAD MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
HONEY CORNBREAD MUFFINS WITH GREEK YOGURT RECIPE
From imnotthenanny.com
HEALTHY CORNMEAL MUFFINS RECIPE WITH BERRIES
From cookincanuck.com
10 BEST HEALTHY MUFFIN WITH YOGURT RECIPES | YUMMLY
From yummly.com
CRANBERRY YOGURT MUFFINS - AHEAD OF THYME
From aheadofthyme.com
BASIC YOGURT MUFFINS | FOOD | CBC PARENTS
From cbc.ca
BEST MUFFIN RECIPE, EVER! MIXED FRUIT YOGURT MUFFINS
From christinascucina.com
15 YOGURT MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
FAVORITE YOGURT MUFFINS (6 WAYS!) - YUMMY TODDLER FOOD
From yummytoddlerfood.com
THE ULTIMATE HEALTHY CORNBREAD MUFFINS | AMY'S …
From amyshealthybaking.com
YOGURT CORNBREAD MUFFINS - RECIPE | COOKS.COM
From cooks.com
4/5 (1)
YOGURT CORNBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (34)Total Time 35 minsCategory Side Dish, BreadCalories 262 per serving
YOGURT CORN MUFFINS - RECIPE - COOKS.COM
From cooks.com
PERFECT CORN MUFFINS – SMITTEN KITCHEN
From smittenkitchen.com
CORN MUFFIN | CUMBERLAND FARMS
From cumberlandfarms.com
10 BEST CORN FLAKES YOGURT RECIPES | YUMMLY
From yummly.com
JIFFY CORNBREAD MUFFINS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
CLASSIC CORNMEAL MUFFINS | CANADIAN LIVING
From canadianliving.com
CORN MUFFINS | RICARDO
From ricardocuisine.com
MUFFINS WITH YOGURT RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY GLUTEN FREE CORN MUFFINS - APPLES FOR CJ
From stephaniesain.com
BLUEBERRY YOGURT CORN MUFFINS - LATEST RECIPES
From latestrecipes.net
YOGURT CHOCOLATE CHIP MUFFINS - SKINNYTASTE
From skinnytaste.com
JIFFY BOX CORN MUFFINS WITH JALAPENO - WALKING ON SUNSHINE RECIPES
From walkingonsunshinerecipes.com
EGGLESS YOGURT CORN MUFFINS AND MAY’S YBR SIGNUP
From spiciefoodie.com
SAVORY HERB CORN MUFFINS - CABOT CREAMERY
From cabotcheese.coop
YOGURT MUFFINS {6 DELICIOUS FLAVORS!} - THE BIG MAN'S WORLD
From thebigmansworld.com
CORN MUFFINS RECIPE WITH YOGURT : OPTIMAL RESOLUTION LIST
From recipeschoice.com
FRUIT AND YOGURT MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
WHOLE WHEAT YOGURT MUFFINS RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
CLASSIC CORNBREAD MUFFINS (EASY RECIPE!) – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love