Fresh Summer Corn Muffins
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh corn kernels
1/4 cup diced red bell pepper
1 cup plain nonfat yogurt
1/4 cup canola oil
2 tablespoons molasses
2 tablespoons honey
1 egg, lightly beaten
Line 12-cup muffin tin with muffin papers.
Stir together cornmeal, flour, baking powder, baking soda and salt in large
bowl. In another bowl, mix together corn, red
bell pepper, yogurt, oil, molasses, honey and egg. Mix together contents of both
bowls, stirring just until blended.
Spoon batter into paper liners. Bake at 400 degrees 15 minutes or until lightly
browned and springy to the touch.
Makes 12 muffins.