Cornbread Muffins (Low Fat)

2 Tablespoons melted butter
1/2 cup plain yogurt
2/3 cup sugar
2 eggs
1 cup buttermilk (or milk soured with lemon juice or vinegar)
1/2 tsp. soda
1 cup yellow corn meal
1/2 tsp. salt
1 cup flour


Melt butter and add it to sugar and yogurt and beat well, a hand mixer will be fine.
Add eggs and mix again.
Add milk, soda, and salt, stir into egg mixture.
Add corn meal,  white flour last, and do not overmix.

Bake in muffin tins at 375 degrees for 17 minutes.

Yield: 12 muffins


This is taking a recipe that called for 1/2 cup of butter and trimming it down quite a bit by using plain yogurt.  I have also used applesauce as well. They taste just as good as the fattening variety, and are much better for you.
Because a lot of the fat is gone, I would suggest you use pan spray instead of liners.  I lost a lot of my muffins to the wrapper when I recently made these.
Don't over-fill muffins cups. Fill 2/3 cups full.