Cornmeal Muffins

Cornmeal Muffins

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Cornmeal Muffins

Preparation

These muffins freeze well, so make a double batch for a treat on workday mornings.

Prep Time:  15 minutes

Bake Time:  15-20 minutes 

Makes:  8

Ingredients

canola oil for greasing muffin tin
1/2 cup (125 mL) & 2 Tbsp. (30 mL)
all-purpose flour
1/2 cup (125 mL)
sugar
1/2 tsp. (2.5 mL)
baking soda
1 1/2 tsp. (7.5 mL)
baking powder
1 1/2 tsp. (7.5 mL)
salt
1 1/2 tsp. (7.5 mL)
cinnamon
1 cup (250 mL)
cornmeal
3
large eggs
3/4 cup (180 mL)
plain yogurt
1/2 tsp. (2.5 mL)
vanilla
1/2 cup (125 mL)
vegetable oil
1/2 tsp. (2.5 mL)
lemon zest
3/4 cup (180 mL)
SunRype FunBites 100% Fruit Snacks, cut in half

Instructions

Preheat oven to 350°F (175°C). Grease muffin tin with canola oil and dust with flour. Mix together flour, sugar, baking soda, baking powder, salt, cinnamon and cornmeal. In a separate bowl, lightly whisk the eggs, yogurt and vanilla. Gently stir into dry ingredients. Pour oil into mixture while mixing continuously. When oil is completely incorporated, fold in lemon zest and the SunRype FunBites 100% Fruit Snacks. Fill greased muffin tins to the top and bake for 15-20 minutes. Insert a cake tester to ensure that the muffins are fully cooked (it should come out clean).