I love making a batch of Muffins on Sunday to have snacks for the week ready to go! Corn muffins are lightly sweet and perfect on their own or spread some of your favorite jelly or a smear of honey for a delicious breakfast.
Makes 12 small muffins
2 extra large eggs
1 cup yogurt
6 tbsp unsweetened apple sauce
2 tbsp canola oil
1 cup cornmeal
1 cup whole grain flour such as whole wheat, einkorn or spelt
1/3 cup honey powder or cane sugar
2 tsp baking powder
1/2 tsp salt
Turbanado sugar or raw sugar for sprinkling
Spray a muffin pan with canola oil or non-stick spray. Preheat oven to 350 degrees
In a large bowl beat eggs and add yogurt, apple sauce and canola oil and whisk until combined.
In a medium bowl add cornmeal, flour, honey powder, baking powder and salt. whisk until combined. Add dry ingredients into wet bowl and mix with a wooden spoon until well combined. Place into muffins tin about 2/3 of the way full.
Bake for 26-30 minutes until muffins are lightly golden brown and a toothpick comes out clean. Let cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling. Store in an air tight container for up to 5 days. Or freeze some of the batch to have a great on the go snack at a later date!
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