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.
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
1/2 cup buttermilk
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