| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Enjoy these moist, golden nuggets while they're still warm.

Colusa Corn Muffins

3/4 cup plain yogurt
1/3 cup butter or margarine, melted
1/2 cup honey
2 large eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

1. Beat together yogurt, butter, honey and eggs in small bowl. Set aside. Combine flours, cornmeal, baking powder, salt and baking soda in large bowl. Add honey mixture. Stir just enough to barely moisten flour. Do not over mix. Spoon batter into paper-lined or greased muffin cups.
2. Bake in preheated 350°F oven 20 to 25 minutes or until wooden toothpick inserted near center comes out clean. Remove from pan; cool slightly on wire racks. Serve warm.

Makes 1 dozen muffins.