Monday, January 14, 2013
What the kids don't know about these "cupcakes" is that they are really corn muffins made with whole grains, the sugar is drastically reduced (this recipe contains half the sugar of a "corn bread" recipe on the corn meal box), and they are light because of the secret ingredient: Greek Yogurt. Try them out with your favorite topping and see if your family can tell the difference.
Prep: 15 minutes
Bake: 18-20 minutes
Yield: 32 Cupcakes
3 cups 100% whole wheat flour, (hard white)
2/3 cup granulated sugar
1 cup yellow corn meal
2 tbs baking powder
1/2 tsp salt
1/2 cup milk
2 cups greek yogurt
1/2 cup ground flax seed
1/2 cup vegetable oil of your choice
4 tbs melted butter
Preheat oven to 350 F. Line muffin tins.
Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, butter, flax, yogurt in a small bowl. Mix well. Combine both bowls and stir until just blended.
Pour into prepared muffin cups and bake for 18-20 minutes or until toothpick comes out clean.