Friday, July 01, 2005

Maple Sugar White Cornmeal Muffins

Maple Sugar White Cornmeal Muffins

Muffin Batter

1/2 cup maple sugar
1/4 cup white cornmeal
1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla yogurt
3 tablespoons soy milk
1 tablespoon butter, melted
2 teaspoons pure vanilla extract
1 egg

Topping

1 tablespoon maple sugar
2 teaspoons white cornmeal


Muffins

Preheat oven to 400

In a large bowl, whisk together 1/2 cup maple sugar, cornmeal, flours baking powder, baking soda, and salt. Use a wooden spoon to make a well in the center.

In a small bowl, whisk together the yogurt, milk, butter, vanilla and egg. Add to dry ingredients, stirring just until combined.

Topping

In a small bowl, combine maple sugar and white cornmeal

Lightly coat a 12 cup muffin tin with cooking spray and divide batter evenly between each cup. Sprinkle sugar/cornmeal mixture evenly over muffins. Bake for 17 minutes or until a toothpick inserted in center comes out almost clean. Carefully remove the muffins from the baking pan and let cool on a wire rack.

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