Lemon Corn Muffins is a lighter cornbread than found in traditional recipes.  The lemon yogourt adds an unexpected zing to the recipe.  Serve with chili or for a mid afternoon snack.

INGREDIENTS

1 1/4 cups flour

3/4 cup cornmeal

3 tsp baking powder

1/2 tsp salt

1/4 cup white sugar

1/2 tsp baking soda

1 cup lemon yogourt

1 egg

1/2 cup buttermilk

DIRECTIONS

Combine flour, cornmeal, baking powder, salt, white sugar and baking soda in a large bowl.  Mix well.

Whisk yogourt, egg and buttermilk together.

Add dry ingredients to wet ingredients.

Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes.

Try this recipe with Vegetarian Chili with Mushrooms