Aug 102015

corn muffins


1 cup all-purpose flour
1 cup cornmeal
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon dried oregano
1/2 teaspoon salt
2 eggs
1 cup frozen cooked winter squash, thawed
3/4 cup plain yogurt
1/4 cup olive oil
1 cup frozen corn
2 green onions, chopped


1. In a large bowl, combine the first seven ingredients. In another bowl, combine the eggs, squash, yogurt and oil; stir into dry ingredients just until moistened. Stir in corn and onions.
2. Coat muffin cups with cooking spray; fill three-fourths full. Bake at 425° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Yield: 1 dozen.

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