Corn Muffins using Dannon Light & Fit Vanilla Non-Fat Yorgurt

My husband, Ken, loves corn muffins and had been hinting for a few days about them.  Then one morning I came downstairs and there was a recipe for corn muffins on the top liner from the Dannon Light & Fit yogurt container he had opened. 

I looked it over and left it on the counter, wondering if he forgot to throw it in the trash or if it was an out-and-out hint that he wanted me to make them.  Finally a few days later our schedules gave us enough time together for me to ask.  He said it might be a good one to try.  "OK.  I'll give make them, but I wonder about them being too sweet," I replied.

I'm a gal who loves plain yogurt,  not flavored sweetened yogurt.  Ken loves vanilla yogurt though.  The advantage with Dannon's Light & Fit is that it is not sweetened with sugar, so it fits into Ken's diet. 

The recipe is simple, quick, and surprisingly not too sweet.  The yogurt makes the corn muffins moist, which is a good thing!  Also even when heated in the microwave they come out nice and soft, not tough. 

When I posted a comment and picture on my Facebook page I had several requests for the recipe.  So here it is!

 Corn Muffins from Dannon Light & Fit Non-fat Yogurt

1 c yellow cornmeal
1 c all-purpose flour (I generally only use King Arthur)
1/2 c granulated sugar (I used 1/4 c sugar and 1/4 c Splenda granulated)
1 tsp baking powder
1 tsp baking soda

1/4 tsp salt

2 large eggs

1-1/4 c Dannon Light & Fit Vanilla or Strawberry nonfat yogurt
1/4 c canola oil

Preheat oven to 375 degrees.  Ligghtly great or line twelve 2" muffin tins.  I used my silicone ones...but even on those you still need to spray Pam.

In a bowl whist together dry ingredients.  In another bowl whisk together eggs, goygurt, and oil.  Then add the yogurt mixture to the flour mixture, and stir the batter until it is combined. 

Divide the batter among the muffin tins , and bake the muffins for 20 minutes or until a tester comes out clean.  Let the muffins cool in the tins on a rack for 3 minutes.  Then turn them out onto a rack and let them cool completely...Yeah right like that's gonna happen in my house!  Let them get cool enough to handle, split and slather with butter.  That's what we do!

Next time I won't put them in the muffin tins...too much cleaning!  Instead I'll just bake the batter in my cast iron skillet and then just slice wedges when it's cooled enough to serve. 

If any of you try this recipe with the strawberry yogurt please let me know...would love to know what you think!