Yogurt-Corn Muffins

These corn muffins delicious served warm with a hot bowl of soup. The moist texture yogurt cheese adds is a little different and quite delightful. The brown sugar adds a bit of sweetness.

Serves: 12Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 3⁄4 cup plain low-fat yogurt
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3 Tbsp. light brown sugar
  • 1 Tbsp. baking powder
  • 1⁄4 tsp. salt
  • 2 egg whites
  • 1⁄4 cup vegetable oil
  • 1⁄4 cup water


  • Line a strainer with a coffee filter. Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
  • Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper.
  • Preheat oven to 425°F. Prepare 12 muffin cups with paper liners.
  • In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Set aside. Combine yogurt cheese, egg whites, oil, and water in a small bowl, whisking until well blended. Add to dry ingredients, stirring until just moistened.
  • Fill muffin cups about three-fourths full. Bake 15 to 18 minutes or until golden brown.